How to make coleslaw

Copyright 2011 Bill Yovino
Copyright 2011 Bill Yovino
Add all dressing ingredients to a bowl
Add all dressing ingredients to a bowl
Whisk together until creamy
Whisk together until creamy
Add the cabbage and carrot, mix to coat.
Add the cabbage and carrot, mix to coat.

I'm not a fan of the sweet and/or over-dressed coleslaw that you usually find in supermarkets and deli's. This easy recipe is on the tart side, and goes great with grilled or barbecued foods that have sweetness to them. It's also a good side dish for those on a low-carb diet.

Dressing

  • 1 tablespoon of Mayonnaise.
  • 1 tablespoon of Sour Cream (or substitute another tbsp of Mayonnaise if desired)
  • 1 tablespoon of mustard (I prefer brown mustard)
  • 1 tablespoon of vinegar.
  • 1/2 teaspoon of celery seeds. (more if you like)
  • salt and pepper to taste

Vegetables

  • 6 ounces cabbage, shredded (mix red and green cabbage for color if you like)
  • 1/2 carrot, peeled and shredded

You can substitute coleslaw mix (no dressing) that is available at most grocery stores.

Whisk together all of the dressing ingredients in a large bowl.

  1. Add the cabbage and carrot a bit at time until you have the texture the way you like it. Add less cabbage for a creamier texture, add more for drier texture.
  2. Mix well.

If you're going to make this ahead, you'll need to add a little sugar (or sugar substitute) before serving, because the cabbage will get bitter over a few hours. This recipe takes so little time and effort, that I prefer to make it just before serving and I recommend that you do too.

Other related articles by Bill:

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Comments 3 comments

inspector fidget profile image

inspector fidget 5 years ago from the US of A

I've been considering looking for a good coleslaw recipe. What can I add more or less of to make mine a little more on the sweet side?


Bill Yovino profile image

Bill Yovino 5 years ago Author

Mix the dressing according to the recipe as shown, then add sugar a little at a time until you get it the way you like it. The original recipe that I based this on called for a teaspoon of sugar, but I prefer mine tart.


inspector fidget profile image

inspector fidget 5 years ago from the US of A

Thank you. Actually, I intend on using this recipe for both a sweeter coleslaw and also for the tart, depending on what other foods I'll serve it with. And I simply can't wait to try 'em.

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