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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.
In a hurry? ====> Just reach for a jar of ready made coleslaw dressing.
My Easy Homemade Coleslaw Recipe
The Pennsylvania Dutch style cabbage slaw is “pickled” before any dressing (in the form of mayonnaise or sour cream) is mixed in. Still too sweet for me.
After years living in the mid-west and North Carolina, 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!
Tri Color Coleslaw
This cool and creamy slaw is the perfect foil for any spicy grilled meat.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Side Dish
- Cuisine: American
- A small head of green cabbage. Cut into quarters or eights.
- 2 or 3 medium sized carrots (peeled and cut into several even sized pieces)
- 1 small green pepper (cleaned and cut into pieces)
- 1 medium onion (grated)
- Fresh curly parsley
- Small container of sour cream
- 1/2 cup of mayonnaise (homemade or from a jar)
- Salt and pepper
- Using the metal blade, chop the half of the cabbage (and a small onion) into small bits. They are easier to digest than the larger shreds.
- Chop half the cabbage and transfer into a bowl. Just before you are done with the second batch, save a couple whirls of the blade for an added handful of carrot pieces and the green pepper.
- Give the cabbage/carrot/green pepper mixture a couple whirl until you have an even small chop. Transfer into the a large glass bowl.
- Grate the onion until you have about 1/4 cup or so. You may prefer more. The idea for grating the onion is to create juice and small bits which are easily incorporated into the dressing.
- Add half a cup of sour cream and half to 3/4 cup of mayonnaise, salt and pepper to taste and a couple tablespoons of chopped fresh parsley.
- Toss well, adjust seasonings and set aside till game time!
- The dressing above is just enough to bind the coleslaw together. You may prefer your coleslaw to have more somewhat more “liquid” or simply have more dressing. Add more sour cream and some freshly made vinaigrette.
- To kick it up a notch you can make about 1/4 to 1/2 cup of fresh vinaigrette (depending on the amount of slaw you have) using red wine vinegar and your best olive oil.
- Pour over the slaw and toss again.
This coleslaw tastes best if allowed to mellow for a couple hours so cover it with plastic 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.
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