Traditional Coleslaw Recipe

The Best Coleslaw Recipe

This creamy coleslaw is the best salad or sandwich topper. It’s the perfect make-ahead dish, ideal for a BBQ or potluck!

Prep: 20min

Total: 80min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 160 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 2 g, Sugar 5 g, Trans Fat 1 g, unSaturated Fat 11 g, servingSize 1 serving

Ingredients:

• 3 cups green cabbage (finely shredded )
• 2 cups purple cabbage (finely shredded )
• 1 cup carrot (finely shredded )
• ½ cup mayonnaise/dressing
• 1 tablespoon white vinegar
• ½ tablespoon cider vinegar
• 2 teaspoons sugar
• ½ teaspoon celery seeds
• salt & pepper to taste

Instruction:

1. Combine all dressing ingredients in a bowl.
2. Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

Classic Coleslaw

A quick, flavorful, no-fuss coleslaw for all your summer cookouts

Prep: 15min

Total: 15min

Yield: 6 to 8

Nutrition Facts: servingSize , calories 266, Fat 24 g, Carbohydrate 12 g, Protein 1 g, Saturated Fat 4 g, unSaturated Fat , Sugar 10 g, Fiber 1 g, Sodium 258 mg, Cholesterol 14 mg

Ingredients:

• ¾ cup mayonnaise, best quality such as Hellmann’s or Duke’s
• ¼ cup sour cream
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 2 teaspoons Dijon mustard
• ½ teaspoon celery seed
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 lb (about 7 cups) prepared shredded coleslaw
• 2 scallions, dark green parts only, thinly sliced

Instruction:

1. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, mustard, celery seed, salt, and pepper. Add the coleslaw and scallions and toss until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate for up to 24 hours, or until ready to serve.

Classic Coleslaw

Total: 0 1h25min0

Yield: 8 to 10 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 209, Fat 17g, Saturated Fat 3g, Carbohydrate 12g, Fiber 4g, Sugar 7g, Protein 2g, Cholesterol 8mg, Sodium 405mg

Ingredients:

• 1 small head green cabbage
• 1/2 small head red cabbage
• 3/4 cup mayonnaise
• 1/4 cup white wine vinegar, such as Chardonnay
• 1 to 2 tablespoons granulated sugar
• 2 teaspoons celery seeds
• Kosher salt and freshly ground black pepper
• 1 cup matchstick carrots
• 1/4 cup fresh parsley leaves

Instruction:

1. Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
2. Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
3. Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

COLESLAW RECIPE – 2 WAYS | classic coleslaw + vinegar coleslaw (no mayo coleslaw)

FAQ

What is traditional coleslaw made of?

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How does Jamie Oliver make coleslaw?

Why do you soak cabbage in salt water?