Cole Slaw
- Total Time
- 10 minutes, plus 1 hour's refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 10 cups
- 2carrots, trimmed, peeled and chopped coarsely
- 1medium sweet onion such as a Vidalia, peeled and chopped coarsely
- ½each red bell pepper and green bell pepper, seeded, chopped coarsely
- 1head cabbage (about 2 pounds), outer leaves discarded, cored and shredded
- 2tablespoons sugar
- 2tablespoons distilled white vinegar
- 1½cups Hellmann's mayonnaise, or more to taste
- 1teaspoon celery seed or caraway seed
- Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
291 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 16 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 2 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In batches, pulse carrots, onion, peppers and cabbage separately, until each is finely chopped. Do not overprocess! Combine ingredients in a bowl.
- Step 2
Combine sugar and vinegar in a pan and stir over low heat until sugar melts. Pour over vegetables and mix. Add 1½ cups mayonnaise and caraway or celery seeds, stir to combine and season with salt to taste. Add more mayonnaise, if desired. Chill for an hour and serve.
Private Notes
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Cooking Notes
Lois Lurie
My Mother always used confectioners sugar rather than granulated. It avoids the grainy texture!
Susan D
I shred the veggies rather than chop them, leave out the celery/caraway seed, and use less salt and mayo. Then it winds up just like my mom used to make--delicious. Heating the sugar/vinegar mixture is crucial to good flavor.
amy
Lois' tip about powdered sugar was spot on! Worked great!
Ann
Praise praise praise praise praise! Finally a recipe for coleslaw that uses distilled white vinegar. It alone has the bite that makes coleslaw so good. The other ingredients are also used by me, and I appreciate finding this. Thank you for sharing my very taste in this simple but wonderful recipe!
bob moran
i used more of the vinegar-sugar mix and less mayonnaise to reduce the oil content. i also added a couple of tablespoons of dijon mustard to add more flavor. came out with a wonderful combination of light creaminess combined with a sweet and sour tanginess.
Cleo the Leo
A tablespoon of salt is WAY too much. I double the recipe and one tablespoon of salt is still too much. Awesome recipe otherwise.
Es
The best cole slaw I've made in years. I think it was the combo of the vinegar and the mayo that made it outstanding. I went easy on both the sugar and mayo and used lots of celery seed. Delicious and it keeps.
my cole slaw
I used half of a green and a half of a red cabbage. Three carrots with the potato peeler. Next time chop them in half or quarters, the peels. Confectioners sugar. 3/4 of a cup of mayonnaise. 1 teaspoon each of salt and celery seed. One smallish red onion chopped
terrifrank95
I used 2T demerara sugar, without getting graininess. I heated the sugar and vinegar as directed, then added the caraway and the mayonnaise. I used this to dress the salted & peppered vegetables so that I would not accidentally use too much dressing. This time, I only used 2/3 of the dressing. Every head of cabbage is different, so I hate to go by quantities; I just mix until it's right.
peterportez
Before adding the sugar/vinegar mix and the mayo, place the vegetables in a colander and drain over a bowl--about 30-45 minutes. Discard the vegetable water. Now your cole slaw will not be runny when you add the flavorings.
lucy
I was really afraid this recipe might be a bust (not necessarily a huge fan of caraway seeds, e.g., why white vinegar instead of apple cider vinegar?, etc.), but it's pretty much perfect. Made the recipe mostly as is, other than reducing the amount of cabbage called for, as it was a massive amount -- changed the corresponding ratios. The taste has zing -- just enough sweetness mixed with tangy vinegar, and the cabbage had that fresh crunchy taste and mouth feel. A winner.
use less salt!
I didn’t read the notes and used the salt per the recipe-way too salty! Use half or less.
jennifer
Enjoyed this recipe immensely. Added some grated apple, which balanced the onion. Probably won’t add onion next time.
PattyB
I added pickle juice and chopped parsley otherwise its great Especially at room temp Make day before refrigerate then bring to room temp
Sue D.
I used half green and half purple cabbage, used WAY less salt, just a few shakes, it didn’t need it. Used celery seed and more of it. Also used half plain yoghurt and half mayo instead of all the mayo. It turned out VERY tasty, I’d make it again. White vinegar was great.
Candice Macbeth
This is an excellent recipe as written except I wish recipes would list the amount of salt used. I am never sure about "salt to taste" . Not just this recipe but all recipes.
ATL
The sugar doesn't melt here - it dissolves in vinegar or other liquid. And you don't need to heat it up to dissolve - but, heat does help the sugar dissolve more quickly. Definitely do not need to use powdered sugar in this recipe if you just have some patience and dissolve it in the vinegar. Also, powdered sugar has additives - usually cornstarch - to keep it from clumping. No need for powdered sugar. Regular sugar will dissolve - especially after chilling for an hour.
Lisa
I followed this recipe except for one thing. I only used about 2-3 tsp of sugar & added crushed pineapple instead. It added both sweetness & tartness to the slaw & it was delicious.
Bob
Perfect basic recipe for coleslaw. There’s room to adjust based on what you have on hand. For instance, I had a small 3/4 head of red cabbage left over from another recipe. So I cut the ingredients by half. Rather than a one to one ratio of vinegar to sugar I like two to one. I added some bits of raw cauliflower and broccoli from a leftover crudités platter. Careful not to over process!! I cut and broke up about half the cabbage by hand as I wanted some larger crunchy bits in the finished dish.
Patricia Mainardi
Use confectioners sugar instead of granulated
Me
Less salt . Cabbage and carrots Colander 45 min. Powdered sugar
Rheta
Made this with pre-shredded coleslaw available in the produce section. Very good, very easy! Slaw with celery seeds is essential (in my book).
John R
Made this tonight as written, using food processor and caraway. No problem with granularity of sugar. Adds a bit of sweetness but not too much. Very, very good.
carl
Sugar ruins it
jbo
Added a jalapeño pepper (no seeds) and a bit of cilantro at the end.
Michele L
I forgot to buy bell peppers, so I put in some chopped Granny Smith apple to duplicate the crunch and a little sweetness. Very satisfying. It got raves around the table.
peterportez
Before adding the sugar/vinegar mix and the mayo, place the vegetables in a colander and drain over a bowl--about 30-45 minutes. Discard the vegetable water. Now your cole slaw will not be runny when you add the flavorings.
Janet R.
The recipe I've been searching for. If only my local fish sandwich takeout stand read the NYTimes recipes...
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