DIY Barbecue Guide: how to make the Stockyards’ killer coleslaw
The debate over tangy versus creamy ends here. Stockyards on St. Clair West makes a killer coleslaw that’s a bit of both.
1 cup mayonnaise
¼ cup granulated sugar
¼ cup cider vinegar
8 cups finely shredded cabbage
1 Granny Smith apple, cored and julienned
1 tbsp celery seed
2 tsp kosher salt
½ tsp freshly ground black pepper
In a large bowl, whisk together mayonnaise, sugar and vinegar until sugar dissolves. Add cabbage, apple, celery seed, salt and pepper and toss well. Makes 6 servings.