No ImageClassic Coleslaw

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  1. Karen

    We call it German coleslaw

  2. Karen

    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

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  3. Jean Cousar

    Best coleslaw I’ve made. Didn’t have green onion or yellow mustard so used red onion and american mustard. Thanks for the recipe.


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  4. Shirley

    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.

  5. John Meyer

    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.

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