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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
First of all Coleslaw is not dorky ;) It’s 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.
Hi Elise, love your recipes. I always make cabbage with tomatoes instead of carrots and add some garlic. Instead of mayonnaise, I use plain yogurt with a little bit of turmeric to make it even healthier:-)
Breathe, smile and be happy.
Sounds lile great alternative. I love cole slaw but sometimes cannot have the traditional ingredients in my diet. Will definitely try this one. Thx
I add radicchio, diced onions, and dried cranberries. For dressing, I add promegranate vinegar and olive oil to a little mayonnaise, a packet of splenda, and salt and pepper. Going to try it with yogurt next.
I have been frequenting your site for a few weeks and I really like your recipes. I have done a few and they were very good and I am excited to try more.
Here’s my thing….
I hate mayo. I mean I really hate the stuff. I call it egg sauce because thats what it is….
But I like tuna salad and potato salad if there isn’t too much mayo, and I wonder if there is an alternative to mayo that produces tasty tuna and potato salad….
I think I read somewhere, it may have been here, that you could use yogurt?
Some people use yogurt (full fat) as a sub for mayo in recipes. I find it much too tart to do a straight substitute. You might try half yogurt and half mayo, though. That would cut down on the mayo taste, but you would still get the creaminess. ~Elise
I make 2 different types.
The first is finely shredded cabbage and grated carrot. The dressing is equal parts french mustard and mirin. Salt and pepper to taste. I love this as a side to simply cooked pork. You could add more mirin if you don’t want it to be so mustardy.
The second is actually my hubby’s recipe. It is cabbage, carrot, grated apple, finly sliced spring onions and walnuts. The dressing is equal parts mayo (Thomy delikatess) and no-oil french dressing.
I use agave necter to replace the sugar! Fabulous, smooth & less impact on sugar levels.
I use similar recipes for Broccolislaw.
I have been one to make my own quick and easy coleslaw from a head of shredded cabbage, a small amount of red cabbage, 2-3 large grated carrots, and one 16 oz can of crushed pineapple (juice removed and drank. good use of it.) mix it all together with one jar of Marzetti’s Cole Slaw Dressing (Note: Why it’s called Quick and easy.) Chill it for an hour and serve. Comes out really nice and not soggy. I have used a food processor though to do the cabbage. I also mix Black Pepper in as well.
At our house we have BBQ slaw which is the recipe my mother-in-law always made. It is probably more like a relish; we have it in the refrigerator all the time as it keeps forever. It is similiar to the kind served in Lexington, NC style BBQ restaurants on the the Eastern side of North Carolina.
1 head of cabbage, grated
ketchup, vinegar, sugar, salt, pepper, red pepper(cayenne) to taste. It should be fairly “red” from the ketchup; the rest of the seasonings used to taste. It is delicious on hotdogs, hamburgers, with chicken or pork or especially pulled pork sandwiches. As a side note, now that diabetes is a part of our family, my husband makes the slaw with Splenda instead of sugar. Works just great.
Everyone has their own variation. My grandmother used to make a “cabbage salad” with thinly sliced cabbage, chopped tomato, sliced and halved cucumber, Miracle Whip and salt and pepper. I’ve never had it that way, since Mom tasted mayo in her teens at a friend’s house and has never looked back. It’s so yummy with the mayo that I’m afraid to try it with Miracle Whip. We always have it with tamale pie.