Ingredients
- 1 (16-oz) bag coleslaw mix
- ½ cup Duke’s mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
Directions
1. Whisk together the Duke’s, apple cider vinegar, Dijon, sugar, and Tony’s.
2. Add the whole dang bag of coleslaw mix and toss until evenly coated.
3. Refrigerate for at least 30 minutes to let the cabbage drink it in and the flavors meld.
4. Taste and adjust with a splash more vinegar, a pinch of sugar, or a little more Tony’s.
Note: Tony’s already brings plenty of salt, so taste before adding any extra.
Excellent on hot dogs. Also excellent eaten directly from the bowl while standing in front of the refrigerator.