Brookville Cole Slaw

Brookville Cole Slaw

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Carol Powell


A friend gave me this recipe and I have used it for many pot lucks and family gatherings and it is always a hit. It can be slimmed down by adjusting ingredients for a lighter version.


★★★★★ 2 votes

1 Hr


  • 1½ lb
    cabbage, shredded
  • ½ c
    carrots, grated
  • 1 tsp
    salt or sea salt
  • ¼ tsp
  • 1/3 c
    white vinegar
  • 1 c
    whipping cream or fat free half and half
  • 2/3 c
    white sugar

How to Make Brookville Cole Slaw


  1. Place the shredded cabbage and carrots in a large covered bowl. You can also use the bagged shredded cabbage but I like to run a knife through it to make it a bit smaller.
  2. Add salt and pepper and toss. Put in the refrigerator for an hour or more.
  3. MIx the sugar and vinegar very well. Stir into cabbage mixture and combine well. I have not tried to make this with any artificial sweetners.
  4. Add the cream and stir really well. If you use the whipping cream, stirring it hard and fast will make it a bit fluffy. Using the fat free half and half will not change the taste but it will significantly reduce the calories and fat.
  5. Chill well and serve. This keeps several days in the refrigerator.

Printable Recipe Card

About Brookville Cole Slaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Cream #slaw #based

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