Elevating the Lowly ColeSlaw

Sherry Peyton


In restaurants, it's often in a paper cup swimming in milky mayo. It wasn't until I started grocery shopping that I came upon bottled "slaw dressing". Yech. Coleslaw doesn't have to be an afterthought. It doesn't have to be ignored. You can jazz it up with my dressing and some creative additions. If you like this recipe see others at my my site: mybestcookbook.wordpress.com

★★★★★ 1 vote
15 Min


3 c
shredded cabbage.
1/2 c
shredded carrots, red cabbage, radish sticks, scallions (any or all--vary this and it will always seem new)
1/3 c
2 Tbsp
vinegar, white, cider, wine, rice wine or lemon or lime juice. again vary it up.
1 tsp
1 tsp
1 pinch
1/2 tsp
cayenne or 1 tbsp horseradish
1 tsp
toasted celery seeds, or parsley, cilantro, or lemon scented herbs, any at all. vary


1Accumulate your version of the 3 1/2 cups of salad stuff.
2Place the mayo, your choice of vinegars, sugar, pepper and salt in a bowl and whisk. Add any of the other herbs or spices you chose.
3This dressing is quite thick. Dress the slaw and serve immediately. It will bleed out liquid if refrigerated over night, so try to make just enough to eat at one sitting.

About this Recipe

Course/Dish: Other Salads
Hashtag: #cabbage