The word “coleslaw” comes from the Dutch word, “koolsla”, “kool” meaning cabbage and sla, salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America. We have coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. Our ways of preparing it are ridiculously simple, one with a mayonnaise dressing, the other with rice vinegar and a big of sugar. Sometimes we add some shredded green apple to the mix. Are you a coleslaw eater? If so, what’s your favorite way of preparing it?

Coleslaw Recipe

  • Yield: Serves 4.

Preparation time: 5 minutes.



  • Cabbage, either green or purple or both
  • Carrot
  • Green onion

For the version with mayonnaise:

  • Mayonnaise
  • Yellow mustard
  • Pepper

For the version without mayonnaise:

  • Rice vinegar or white vinegar
  • Sugar
  • Salt and pepper


1 Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.

1 For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

3 For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.

Serve immediately.

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Coleslaw with a rice vinegar dressing

Showing 4 of 61 Comments

  • Pam

    Thank you so much for your website. I volunteer to feed shut-ins from our church and I was supposed to make coleslaw and couldn’t find a recipe in my cookbook. You were a lifesaver. Again thank you and may God Bless you.



  • Cheryl

    Hi Elise, your coleslaw recipe is excellent! I was worried that we wouldn’t have any salads for our Australia day bbq. Your recipe is so simple to make and tastes just great :)

  • Nancy

    Try celery seed in coleslaw recipes. It adds a nice punch.

  • mary

    I adore coleslaw. I worked as a waitress for two summers at a Greek diner when I was in college. It was my job to make the coleslaw. It was a fairly traditional recipe, but there was sugar in there with the mayo and lots of celery seed (I agree with Nancy). Needless to say I make coleslaw with no actual recipe, but it comes out best when I make it in a 10 lb. batch. Unfortunately my husband won’t touch the stuff.

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