Easy Homemade Coleslaw Recipe – Coleslaw definitely started as an acquired taste for me. If I remember correctly, my first sample came with a Kentucky Fried Chicken® dinner. It was sweet and not all that tasty. Up until then, the closest I had ever come to coleslaw was a fennel salad – a favorite side dish during our frequent visits to Italy.
Fast forward to today and I will admit to having been exposed to many different versions of cabbage salad thanks to a solid connection to Pennsylvania Dutch country.[yellowbox]In a hurry? ====> Just reach for a jar of ready made coleslaw dressing.[/yellowbox]
The Pennsylvania Dutch style cabbage slaw is “pickled” before anyt dressing (in the form of mayonnaise or sour cream) is mixed in. Still too sweet for me
Years living in the mid-west and North Carolina and I still kept a healthy distance from slaw. The idea of eating raw cabbage sometimes mixed with other shredded raw vegetables, all bound together with mayonnaise or any other egg based dressing was a little much for my taste buds.
Until I tweaked the recipes to work for me. 🙂
There are hundreds of recipes for this vegetable salad. Here is my recipe which does not contain any sugar!
Cabbage Shredder & Slicer for Finely Cut Sauerkraut and Coleslaw. Compact Size. Super Fast Shredding, Slicing.Starfrit 093087 4-Blades Easy Mandoline Slicer with Container, BlackOld Fashion Cabbage Cutter
This coleslaw tastes best if allowed to mellow for a couple hours so cover with wrap and refrigerate until dinner time.
Need to feed more guests?
You could easily stretch this recipe to serve 25 by doubling the ingredients. You can also vary the colors by using one green cabbage and a red one. Use a yellow or red pepper instead of a green one.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!
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