DIY Barbecue Guide: how to make the Stockyards’ killer coleslaw
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.
Ingredients
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
Directions
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.
The celery seed is what sets this coleslaw apart. It adds a whole other level of yummy to the dish.
Finally made this slaw. Perfect mix between tangy and creamy indeed!
If it were only acceptable to eat for breakfast.
Would this work with mustard seed instead of celery seed?