Coleslaw Recipe (2024)

My mother started adding green apples to her cole slaw 25 years ago and it instantly became in my mind an essential ingredient in the dish. Cole slaw without Granny Smiths is like … well, like an inferior cole slaw.

I make mine with dill pickle juice and mayonnaise. Add the celery seed, a little salt and pepper, and voila.

Needs some onion. Otherwise a good recipe, especially if you have really good local cider vinegar.

Replace 1/4 of the mayo with sour cream. Add one tbs of prepared horseradish for some zing. Hot sauces add heat, but also fight the sweetness. Horseradish doesn't do this. For those interested in a bit more complexity, prepared wasabi paste can accomplish the same thing.

I think this is a very good Cole slaw. That said, I personally prefer a mayonnaise free one—vinegar, olive oil, and maybe a touch of sweetener to offset the vinegar (honey, agave). Any suggestions for that? I call it a “clear” or “clean” Cole slaw (is there a better phrase? Mayo-free?) though there is certainly nothing wrong with the mayo for those who like it.

i've discovered that if you mix 1/4 tsp of xantham gum with the sugar and add it last to the bowl of cabbage that the slaw won't weep. the second you put salt and sugar on cabbage it starts to weep and i hate watery coleslaw. i like it sweet and creamy and this recipe is almost exactly like i make it, except i also salt and drain the cabbage before mixing.

Please no sugar in coleslaw.

Lots of good advice - cole slaw is pretty versatile and I love it, especially my Grandma's. I pretty much do the same as the recipe but now add in sliced fennel.

Because that's what cole slaw is. That's the recipe: cabbage, mayo and whatever else you want to add.Eliminating the mayo means you're making a cabbage salad. Would you make a chocolate cake and eliminate the chocolate?

Can you add the salt to the cabbage first then drain before mixing with all the other ingredients? Would this prevent watery slaw?

As suggested, I added a few fresh herbs from my garden, dill and parsley. I also added a couple minced spring onions. Very fresh tasting slaw.

I found it too sweet, doubled the vinegar, left the sugar the same.

The only thing I add to that is some grated or diced radish and a some finely diced red pepper.

Add a couple of tablespoons of pickle juice… and it does need some onion, could also add some scallions on top

My wife suggested golden raisins and seeing the note about Granny Smith apples, I think the apple idea is even better. Definitely tart apples next time.

I live in New England and I almost always substitute maple syrup for sugar. This recipe is perfect and my granddaughter says so!

I made this pretty much following the recipe, but in half. Not enough dressing and not tangy enough. Had to add more mayo and lots more vinegar.

Fabulous slaw! I used stevia in place of the sugar, and it was fine.

To dressing add:Add 1 tsp Cayenne 1-2 TB pickle juiceHalf sugar and add 1/2 tsp xanthene gum to sugar then sprinkle over batch after it has been mixed w dressing.

To dressing:Add 1 teaspoon full of cayenne and 1 to 2 tablespoon falls of pickle juice. Half the sugar, mix w 1/2 teaspoon xanthene gum and sprinkle over finished batch, mixing in.

Made half quantity, added fresh dill and used fennel seeds instead of celery seeds; wonderful accompaniment to pulled pork tacos. Looking forward to improved leftovers tomorrow.

Double vinegar, add chopped onion Salt & cracked pepper. Opt. Chopped parsley and/or scallion for color.

I love Cole slaw and this was a perfect recipe. Easy on the eyes too.

Followed recipe exactly except did not add sugar. I added chopped fresh dill because I had some on hand. Very simple and tasty (especially when using store bought shredded vegetables. That’s a real time saver!)

Quick, easy, delicious. I had some Napa cabbage, so used that instead of green cabbage. Made it lighter.

To me, cole slaw needs sour cream, dill, apple cider vinegar, and juice from bread and butter pickles, as well as a bit of mayonnaise.

I always mix the vinegar, salt and sugar with the cabbage and leave for at least an hour at room temperature. Keeps it crisp and flavorful before adding the mayonnaise.

I made the recipe as written, but I didn't care for the dressing, so I doubled the vinegar and I still didn't love it. I will definitely omit the sugar next time and maybe try pickle juice as another poster suggested. The dressing is too sweet and lacks the tang I like in a coleslaw dressing.

This is an excellent coleslaw recipe - and a nice base from which to launch. I like the add ins suggested in the notes. Some savory (peppers, etc.), some sweet (apples, etc.). I like to tailor my additions to enhance the main course. Sometimes I lean Thai with mango, cilantro, sprouts, sometimes Mexican (peppers, jicama, lime), etc.. Fun to experiment!

A more professional method and texture is to boil oil and vinegar dressing and pour hot mixture over the cabbage. Let sit for at least and hour. Mix and pour off excess liquid.