This is one of my family's favorite cole slaw recipes, with a tangy sweet and creamy dressing. Feel free to experiment a bit with the amounts of sugar and vinegar in the recipe. I sometimes add celery salt and I often use a small amount of onion powder instead of minced onion.
This is an excellent coleslaw to fix for a cookout or for barbecue sandwiches. Pile a few tablespoons of coleslaw on a pulled pork sandwich and serve some on the side with beans and other sides dishes. It's great with fried fish or seafood as well. We love it on fish tacos.
For faster preparation, use 1 1/2 to 2 pounds of your favorite ready-made shredded coleslaw mix.
If possible, give the slaw at least an hour or two in the refrigerator for the best flavor.
- 1 medium head green cabbage, about 2 pounds
- 1 carrot, shredded
- 1 tablespoon minced onion
- 1 to 1 1/4 cups mayonnaise, or to taste
- 1/3 cup sugar
- 1/4 cup vinegar
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground black pepper, or to taste
- salt, to taste
Shred cabbage into a large bowl; add shredded carrot and onion.
Combine mayonnaise, sugar, vinegar, celery seed. Whisk or shake in a jar. Taste and adjust seasonings, adding salt and pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your taste.
Add dressing to the shredded cabbage mixture, tossing as you add, until the cabbage is well moistened.
Refrigerate to chill thoroughly.
Serves 6 to 8.
Tips and Variations
Replace the cabbage with about 1 1/2 to 2 pounds of purchased shredded coleslaw mix.
Replace all or part of the sugar with the equivalent sugar replacement.
Add about 1 cup of shredded purple cabbage for extra color.
More Cole Slaw Recipes