Cole Slaw
Updated April 26, 2020
- Total Time
- 10 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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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; 291 calories; 7 grams monosaturated fat; 16 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 3 grams fiber; 424 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.
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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 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!
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.
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 liked this one! Would definitely make again.
I use half of this recipe (half a head of cabbage), stick to the recipe's ratios for celery salt, sugar, and vinegar, but cut the may waaaay down.
If you want to cut down on mayo, I mix half mayo and half yogurt, or whatever ratio you prefer. I also like more of a savory dressing so I don’t use sugar. Instead, I use liquid aminos for that Unami flavor.