My Recipe Box

Traditional Cole Slaw


Serves eight to ten.

Yields 8 cups.

This colorful cabbage slaw is the perfect companion to barbecued ribs, burgers on the grill, and fried chicken.

  • 1/2 head Savoy or Dutch white cabbage, shredded (about 4-1/2 cups)
  • 2 cups water
  • 1 Tbs. salt
  • 2 medium carrots, shredded (about 1 cup)
  • 7 scallions, finely chopped (about 2/3 cup)
  • 3 Tbs. apple-cider vinegar
  • 2 Tbs. sugar
  • 3 to 4 Tbs. sour cream
  • 1/2 tsp. celery seed
  • 1/2 tsp. caraway seed
  • Salt and freshly ground pepper to taste

In a medium stainless-steel bowl, soak the cabbage in the water and salt for half an hour. Drain the cabbage, rinse it, and drain any excess water. Toss the cabbage with the remaining ingredients and refrigerate for 1 to 2 hours to allow the flavors to meld. Let stand at room temperature for 15 minutes before serving.

nutrition information (per serving):
Size : per 1/2 cup, Calories (kcal): 20, Fat (kcal): 0.5, Fat Calories (g): 5, Saturated Fat (g): 0.5, Protein (g): 1, Monounsaturated Fat (g): 0, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 0, Sodium (g): 125, Cholesterol (g): 0, Fiber (g): 1,

Photo: Steve Hunter

I used red and green cabbage. The red cabbage looks pretty and adds a nice bit of heat. I also used 1 Tbsp more vinegar and a few more dollops of sour cream. Really delicious!

Promising but a bit too mild for my tastes. I used some purple cabbage and the green/purple/orange was pretty. Not fully convinced on softening the cabbage. Next time I'd make it more "sweet/sour" or maybe add a little spiciness like the other reviewer suggested.

Very easy to make and probably the best cole slaw we've ever had! Since we like it spicy, the second time I made it we added a teaspoon of vietnamese hot chili garlic sauce and a tablespoon of whole grain mustard. It was simply divine with our smoked BBQ ribs!!

Superb as is. Even the finicky slaw eaters asked for more. Thanks for a fool proof recipe.

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