Andy’s Amazing Coleslaw

Andy Anderson !


I just finished making about 15 pounds of this stuff, and it’s always a crowd pleaser. As a matter of fact, no matter how much of it I make, there never seems to any left over.

I’m short on photographs for this one; however, it’s a snap to assemble.

If you’re looking for a good slaw to go with that smoked brisket… this is it.

So, you ready… Let’s get into the kitchen.


★★★★★ 3 votes

10 Min
1 Hr
No-Cook or Other




  • 1/2 large
    cabbage, napa variety
  • 1 large
    carrot peeled and shredded
  • 1 Tbsp
    salt kosher variety, optional
  • 1 Tbsp
    sugar, optional
  • 1 tsp
    poppy seeds
  • 1 Tbsp
    toasted sesame seeds

  • 1 c
  • 1/8 c
    cider vinegar
  • 1 tsp
    toasted sesame seed oil
  • 1/2 tsp
    salt, kosher variety, or to taste
  • 1/2 tsp
    black pepper, freshly ground, or to taste
  • ·
    italian flat-leaf parsley, chopped, for garnish

How to Make Andy’s Amazing Coleslaw


  3. Take the cabbage, cut out the hard core, and chop.
  4. Chef’s Note: Here’s the thing… Different people like their coleslaw chopped in different ways. Some like it thickly sliced, and others finely diced. I will admit that I’m somewhere in the middle, but the good news is that it really doesn’t make any difference. Chop it up the way it will make you happy.
  5. Optional Step: Place the chopped slaw in a colander and toss with the salt, and sugar. Let stand for about an hour, and then rinse and use a salad spinner to remove the moisture. If you choose not to do this step, then just move on as if nothing happened.
  6. Add the coleslaw in a bowl, and then toss with the shredded carrots, poppy seeds, and toasted sesame seeds.
  8. Whisk all the ingredients (with the exception of the parsley) together until smooth.
  9. Chef’s Note: If you like your dressing a bit thinner, add more vinegar. If you like it a bit sweeter, add a bit of sugar. Don’t for to give it a taste or two, and adjust the ingredients accordingly.
  11. Toss the dressing with the coleslaw, cover and refrigerate for 1 hour before serving. Enjoy.
  12. Chef’s Note: I usually add some chopped Italian flat-leaf parsley to the top for garnish.
  13. Keep the faith, and keep cooking.

Printable Recipe Card

About Andy’s Amazing Coleslaw

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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