There’s nothing fancy about this creamy, slightly sweet coleslawand that’s what makes it so good.
But when you have a really good coleslaw, you stop and take notice.
Caitlin Bensel; Food Stylist: Torie Cox
My grandmother’s coleslaw recipe was always that for me.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
And it was delicious.
Although my grandmother passed away many years ago, through memory I’ve been able to replicate her recipe.
You might notice that this recipe does not include celery seed, which many coleslaw recipes call for.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It is not a great contender for freezing, as it will be watery when it thaws.
Ingredients
1cup mayonnaise
6Tbsp.
sugar
1/4cup cider vinegar
1 1/2tsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
black pepper
1small (2-lb.)
green cabbage head
2large carrots (about 5 oz.)
1small Vidalia onion (about 6 oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Refrigerate until ready to use.
Prepare cabbage:
Cut cabbage head into quarters.
Shred on the large holes of a box grater.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Prepare carrots and onion:
Shred carrots and onion on box grater.
Mix coleslaw:
Add cabbage, carrots, and onion to mayonnaise mixture.
Stir well to combine.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Refrigerate at least 30 minutes before serving.
Frequently Asked Questions
Traditional coleslaw is little more than shredded cabbage and a creamy dressing.
This recipe adds a bit more flavor with shredded carrots and onion.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This recipe also uses carrots and onions.
This depends on the texture you want.
Chopping cabbage will result in a coleslaw with long, slender pieces.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
