Instructions

Mix the bag of coleslaw with the shredded carrots in a large bowl. Set aside.

With a whisk, mix the mayo, vinegar, sugar, and celery seed until well blended. Add to the cabbage and carrot mixture and mix well.

Set in the refrigerator to cool and meld. Serve cold.

For a tropical flair, add a small can of well drained pineapple tidbits to the slaw to pair with Huli Huli Chicken or Pork.

Other recipes to pair it with: Pulled Meat BBQ, Cheesy Potato Bake, Chicken Jalapeño Poppers, BBQ Sundae, and Ranch Beans.