• Coleslaw Recipe

    FullSizeRenderThis is my Grandma’s recipe for coleslaw that my Mom and I often make.  It is vinegar based, not creamy.  Personally, I don’t like the large pieces of cabbage and always pick them out (Picky Eater Alert!!!).  I actually don’t really like cabbage at all.  There is no other scenario where I will eat cabbage except if it is in coleslaw.  If you asked me to try something and it had cabbage in it, I’d say, “no thank you, I don’t like cabbage.”  If you asked me to try coleslaw, I’d say, “yum!”

    Ingredients:

    1 Package of Cabbage Slaw

    1 Celery Stick (diced)

    1 Medium Vidalia Onion (diced)

    6 Sweet N Low packets (or 4 Sugar packets)

    1 tsp Celery Seed

    2 Tbsp Lemon Juice

    1/4 tsp Ground Black Pepper

    3 Tbsp Vegetable Oil

    4 oz. White Vinegar

    1/8 cup Water

    *All of these measurements are approximate and can be adjusted to taste if necessary.  My Mom often switches out the Vegetable Oil for Olive Oil to make it a bit healthier.  I’ve also switched out the Sweet N Low for about 2 Tbsp of Honey.

    Combine all ingredients in a large mixing bowl and refrigerate for at least 6 hours.  I find that the coleslaw tastes best after you’ve let it sit overnight.

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3 Responsesso far.

  1. Ellen says:

    Great cole slaw recipe!

  2. Shelly says:

    Grandma Phyllis’ cole slaw is delicious!

  3. Barbara says:

    this coleslaw is delicious.
    i make it like this and also with homemade mayo.
    you can substitute avodcado oil which is also healthy and doesn’t change the flavor


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