Recipe Detail

Creamy Coleslaw

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Number of Servings:


  1. 1 1/2 pounds - Red or green cabbage, about 1 med head Finely shredded or chopped
  2. 1 whole - Large carrot Peeled and grated
  3. 1 tablespoons - Kosher salt (or 2 tsp. table salt)
  4. 1/2 - Small onion Minced
  5. 1/2 cups - Mayonnaise (real mayo)
  6. 1 tablespoons - Rice wine vinegar
  7. - Pepper, to taste


Toss cabbage & carrot w/ salt in a colander set over a medium bowl. Let stand until cabbage wilts and releases much of its liquid, at least 1 hour and up to 4 hours.

Drain liquid from bowl. Rinse cabbage & carrot thoroughly in cold water (use ice water if serving slaw immediately). Press but do not squeeze cabbage to drain (a salad spinner does the job perfectly). Pat dry w/ paper towels. (Cabbage can be stored in a zipper-lock plastic bag and refrigerated overnight.)

Pour drained cabbage and carrot into bowl. Add onion, mayonnaise and vinegar; toss to coat. Season w/ pepper. Cover & refrigerate until ready to serve. (Coleslaw can be refrigerated overnight.)


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