Anita and I are always on the lookout for a great, easy recipe for a dish she can take with her to work for her lunches. This Arkansas slaw has quickly become a favorite. It’s one she makes often and never tires of, and that’s a major plus.
On the surface, this Arkansas slaw is pretty much your standard slaw. But, it’s the addition of apple and celery that really make it different. Super crunchy, with a great dressing, it holds up for days, making it perfect for those workweek lunches, a picnic, or a family get-together.
I use pre-packaged slaw mix almost every time I make a slaw at home. Yeah, I could grab some cabbage, some carrots and whatever else and chop it myself, but those little bags are usually cheap, priced nicely, and always look good in the grocery case.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
I lived in Arkansas for a number of years and for the life of me I don’t know what makes this ‘Arkansas Slaw’. Maybe it’s just called that because it’s amazing… like Arkansas! There! I figured it out!
Also try my BBQ Shack slaw.
For the dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 3 tablespoons sugar
- 1 teaspoons celery salt
- 1 teaspoons ground black pepper
For the slaw
- 1 12 ounce coleslaw
- 1 small sweet onion sliced thin or chopped
- 1 red delicious apple peeled, cored, diced
- 2 ribs celery chopped
- Whisk together all of the dressing ingredients in a large bowl.
- Add the slaw ingredients and stir gently to combine.
Nutritional values are approximate.