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Bland and dry. This needs something but no idea what! I tried adding a little more mayo but that didn’t help.
Sorry this was not a hit for you. I’m guessing what this needed was more salt. Coleslaw just eats up salt, perhaps because the raw cabbage is so bland! The salt also somehow thins out the dressing, I find, and that helps make the slaw nicely coated with dressing. If you are accustomed to a sweeter coleslaw, add a little sugar or honey, too–not more than a teaspoon or two.
We call it German coleslaw
My Mom always made this for my Daddy because he didn’t like the other because he didn’t like mayo. Not knowing this had mayo in it lol. My Mom had forgot over the years how she had made it. So I’m so glad I came across your recipe. Can not wait to try it. Thank you so much. Karen
Hi, Karen! Thanks for sharing your story with us. I hope you enjoy this recipe!
Best coleslaw I’ve made. Didn’t have green onion or yellow mustard so used red onion and american mustard. Thanks for the recipe.
You’re welcome Jean, I’m so glad you liked it!
Almost spot on except I always use some finely diced celery and occasionally some cucumber and bell pepper. I don’t use carrots as they are a mess to shred and they stain. In addition I use a combination of mayo and sour cream and I add just a bit of sugar to offset the vinegar. Last of all my secret ingredient is celery seed.
I’ve spent decades trying to come up with the “ultimate” (for me) coleslaw recipe and darned if I didn’t end up with almost exactly what you have described. The only differences are that I add a little sugar and a little celery seed.
I’m glad to see you omitted any salt. Too many recipes call for this and, of course, you end up with wilted, mushy slaw.
I’m going to try your recipe to see if I like the proportions better than what I created.
BTW, I’d love to see a short video showing what you describe for slicing the slaw. I’ve done it so many different ways, but never feel I am getting the right results. It “eats fine,” but sometimes I have too many small bits, and other times I have strands that are too long. One of the big problems is dealing with the outer, green leaves. I don’t want to throw them away, but when I slice them, especially if I use the mandolin, their shape is quite different from the inner, harder portion.
Hi, John! Thanks for the video suggestion. We will look into that! For those more delicate outer leaves you can always peel them off and hand chop them and either add them to the coleslaw, toss them in with a salad or use them whole in place of lettuce on a sandwich! Good luck with your continued recipe testing! We hope you like ours as much as you like your version!
This recipe is wonderful and it is what coleslaw is! All the variations sound nice but then they are not coleslaw. They are just different cabbage salad recipes. These comments are to review this recipe not print your own. This recipe is terrific. Thanks
Hi Cathy, I’m so glad you like the recipe! In the headnotes I asked for reader’s suggestions on how they prepare coleslaw, since I’m always looking for ideas, which is why you may be seeing people posting different coleslaw recipes.
Can’t agree with yellow mustard being Dijon with turmeric. Try Coleman’s English mustard. You will see the difference.
I added some chilli, celery salt, and lemon instead of vinegar.your slaw is amazing,
for a festive meal, classic coleslaw mixed with bay shrimp. Excellent side to a turkey dinner
Thumbs up on this classic Coleslaw recipe! It will be made again and again. I like many of the other ideas people have mentioned above and will try some of them, too. But, for ‘everyday coleslaw’ this is a winner! If I have cabbage, a carrot and a couple of green onions I will always be good to go, as I usually have the other ingredients on hand. Adding mustard or green onions to coleslaw is new to me but I do like them in this recipe! Really, it’s very good!
Great, and other people’s recipes in the comments section look fab too. but you have the origin wrong, it is indeed from the Dutch but while you have “kool” right, for “cabbage”, in fact “sla” does NOT mean “salad”, it means “lettuce”! The original is “koolsalade” (it was simply shortened by the americans) and this is what you ask for in the Netherlands. Incidentally, while you can make coleslaw without mayo, and in fact Dutch coleslaw rarely has much if any mayo, you can’t make it without cabbage, as some people seem to. Raw cabbage is very healthy; in Germany they eat it almost daily. It has the same active ingredient as paracetamol, so if you want to avoid stress headaches, eat a portion of raw cabbage each day.
My version is red and green cabbage (or even shredded Brussel sprouts), red onion, spring onions, thinly sliced carrots, halved cherry tomatoes and thinly cut and sliced red and green pepper, and finely chopped parsley, salt and lots of black pepper; all in a lemon, vinegar, oil and herb dressing. Occasionally with grated cheese and a tiny dash of mayo for sandwiches.
Sam Bacani coolslaw filipino style.mayo,mustard,pineapple,japanese raddish (takuan) yellow.cabbage,carots,salt to taste,pepper,raisins,onion,and garlic powder.
I’m making the non-mayo version tonight using purple cabbage, but adding a little lime juice too ;)
This is a great site. I was surfing the web this morning for a coleslaw recipe to use up the enormous cabbage in the fridge. I think I will make two different kinds! My mom who is from eastern Europe makes a slaw with vinegar, oil and sugar. She heats the dressing ingredients in a sauce pan with a couple of whole cloves of peeled garlic and pours it over the cabbage, red bell peppers, onions and carrots. She puts it in glass jars in the fridge after it cools. It keeps for a week or so.
Hey Don, I tried out yours. I think it’s pretty good. Now I have to see what my sister and dad thing. :)
Referring to this one:
Posted by: Don on September 8, 2007 8:08 AM
1 large head green cabbage, thinly shredded
½ cup onion, finely diced
2 large carrots, shredded
1 ½ cups mayonnaise
¼ cup cider vinegar
½ cup white sugar
1 teaspoon stone ground mustard
1 teaspoon black pepper, coarse ground
1 teaspoon salt
Toss together in a large bowl the cabbage, onion and carrots. Stir together remaining ingredients and mix into cabbage. Leave sit in refrigerator at least an hour before serving.
This is soo simple!
1/2 a head of Green cabbage
1/2 a head of Red cabbage
1 carrot peeled or sliced on Mandolin
1/4 cup of olive oil
1/4 cup of Braggs Apple Cider Vinegar
Honey to taste to your liking.
It is a hit everytime and all my gal pals are always asking for the
Coleslaw is a special, time honored dish of our family, and I know for all of yours as well! Elise thanks for sharing this with us! I made it the last couple nights and my boys loved it!
I’m so glad to see other people say, “I love coleslaw!” because I also love it and always feel like it’s kinda dorky to like it. I’ve never actually made it and I did today and it is delicious (and easy)! Interesting to read the comments and see so many people put fruit in their slaw; I’ve never seen/tasted that. Maybe another time. Thank you so much!
your website is very helpful
to the coleslow salad I add some raisin
it gives sweet taste tosalad
try it you will love it.