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

How to Make Elevating the Lowly ColeSlaw


  1. Accumulate your version of the 3 1/2 cups of salad stuff.
  2. Place 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.
  3. This 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.

Printable Recipe Card

About Elevating the Lowly ColeSlaw

Course/Dish: Other Salads
Hashtag: #cabbage

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