1 medium onion, thinly sliced
1 stalk celery, thinly sliced
16 oz coleslaw mix (shredded red and green cabbage, carrot)
3 tablespoons mayonnaise
2 1/2 tablespoons lemon juice
1 1/2 tablespoons Old Bay
1/2 teaspoon celery seed
1/2 teaspoon ground jalapeno
In a large bowl, toss together the coleslaw mix, celery and onion. In a small bowl, whisk together the lemon juice, Old Bay, celery seed and mayo. Pour over the vegetables. Stir to evenly distribute. Allow to sit 20 minutes before serving.
Honestly, Baltimore Coleslaw is a bit of a misnomer. As far as I know there is no quintessential Baltimore slaw. But I haven’t met a native yet that doesn’t love Old Bay (I think they send us home from the hospital with a tin tucked into our blanket) so it seemed fitting. For the second time I used a preshredded coleslaw mix. It worked well the last time and was on sale for only $1 a bag so I couldn’t resist. You could easily substitute an equal amount of hand shredded cabbages and carrot. The Old Bay, celery seed and celery sort of meld into really fresh tasting new kind of coleslaw, one that is peppery and summery. The fairly equal mix of mayo and lemon juice keep it from being too thick or worse yet, gloppy.
Quick tip: I used my mandolin to slice the celery and onion very, very thinly.