Cole Slaw
Updated April 26, 2020
- Total Time
- 10 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 carrots, trimmed, peeled and chopped coarsely
1 medium sweet onion such as a Vidalia, peeled and chopped coarsely
½ each red bell pepper and green bell pepper, seeded, chopped coarsely
1 head cabbage (about 2 pounds), outer leaves discarded, cored and shredded
2 tablespoons sugar
2 tablespoons distilled white vinegar
1 ½ cups Hellmann's mayonnaise, or more to taste
1 teaspoon celery seed or caraway seed
Kosher salt
Nutritional analysis per serving
12 grams carbs; 14 milligrams cholesterol; 293 calories; 7 grams monounsaturated fat; 16 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 3 grams fiber; 451 milligrams sodium; 2 grams protein; 8 grams sugar
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 by
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 1 ½ 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!
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.
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.
Also, something that I wanted to point out that everybody was talking about too much salt.. too much salt. There was actually no measurement for the salt ..kosher salt was the last thing on the bottom with no measurement, so add at will.. I tend to under salt everything, but that’s just me so I had no issues with the salt.
I followed this recipe pretty much exactly. My measurements on my mayo were preference. I don’t like it. Very mayonnaise forward. With that said, the coleslaw was creamy with great flavor. I also used a little bit less of sugar and my secret is always add horseradish. Bubbies‘s brand is my favorite and I add about 1 to 2 tablespoons depending on how much bite you like. It’s definitely not horseradish forward, but it does give everything a really nice kick. I will definitely be using this recipe again thanks.
I liked this one! Would definitely make again.