No ImageClassic Coleslaw

Did you make it? Rate it!

  1. John

    I added some chilli, celery salt, and lemon instead of vinegar.your slaw is amazing,

  2. Brian

    for a festive meal, classic coleslaw mixed with bay shrimp. Excellent side to a turkey dinner

  3. Sandy S

    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!

    xxxxxyyyyy

  4. Sky North

    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.

  5. sambacani

    Sam Bacani coolslaw filipino style.mayo,mustard,pineapple,japanese raddish (takuan) yellow.cabbage,carots,salt to taste,pepper,raisins,onion,and garlic powder.

  6. Julia {The Roasted Root}

    I’m making the non-mayo version tonight using purple cabbage, but adding a little lime juice too ;)

  7. John Tonge

    Wow,

    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.

  8. Melissa A Canchola

    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
    Coleslaw

    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.

  9. Monica

    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
    recipe!

  10. Mikayla

    @ Mina

    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!

    Mikayla

  11. Emily

    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!

  12. mina arjali

    your website is very helpful
    to the coleslow salad I add some raisin
    it gives sweet taste tosalad
    try it you will love it.

  13. Irina Wardas, CHHC

    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.

    • Judi

      Sounds lile great alternative. I love cole slaw but sometimes cannot have the traditional ingredients in my diet. Will definitely try this one. Thx

  14. ten55

    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.

  15. tony

    Hello,

    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?

    Any thoughts?

    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

  16. Tracy

    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.

  17. megermano

    I use agave necter to replace the sugar! Fabulous, smooth & less impact on sugar levels.
    I use similar recipes for Broccolislaw.

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