Cole Slaw
Updated April 27, 2020
- Total Time
- 10 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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
Comments
My Mother always used confectioners sugar rather than granulated. It avoids the grainy texture!
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.
Lois' tip about powdered sugar was spot on! Worked great!
Made a half recipe with Kewpie mayo and sherry vinegar. Could have used slightly less mayo but still excellent. This is now the ‘go to’ recipe for summer parties.
I like this recipe with white onion and double the vinegar
I halved the receipe because with a family of four I didn't need 10 cups of slaw! But this would be great for a potluck. I'm from the south, where we put slaw on our BBQ sandwiches. Delicious! I lean a little heavy on the vinegar, and use apple cider vinegar rather than white because that faint essance of apple is really nice with slaw. I will say that the 10 minute prep time is no where near realistic. Chopping or shredding the cabbage is the way to go if you want a hearty crunch.
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