Creamy Coleslaw

#191       Comment on this recipe.


  1. 1 lb bag of coleslaw mix (cabage and carrots)
  2. 1 large carrot, peeled and grated
  3. 2 t kosher salt or 1 t table salt
  4. 1/2 small onion, minced
  5. 1/2 c mayonnaise
  6. 2 T rice wine vinegar
  7. ground black pepper to taste


  1. Toss cabbage mix and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
  2. Dump wilted cabbage and carrots into the bowl. Rinse thoughly in cold water. (Ice water if serving immediatly.) Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)
  3. Pour cabbage and carrots back again into bowl.
  4. Add onions, mayonnaise, and vinegar; toss to coat.
  5. Season with pepper to taste.
  6. Cover and refrigerate until ready to serve.

Picture of Recipe

Creamy Coleslaw - Picture of Recipe
Serves: 4
Course: Salad
Type of Food: Salad,Vegetarian
Key Ingredient: Cabbage,Carrots,Onions,Mayonnaise
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Refrigerator
Themes/Holidays: Picnic,Tailgate,Thanksgiving

hide pictures