Coleslaw Recipe

• Posted on April 23, 2015
• by Jamie Stahl
• in Recipes
• 3 Comments.

This 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.

by

by