Friday, May 14, 2010


I recently got a request from a reader in Scandinavia for a recipe for "American Cole Slaw".  There are many variations from sweet to savory and ingredients vary widely.  It's almost Memorial Day and the start of the official picnic season in the Northeast so here is my version of the American classic.  No picnic would be complete without potato salad and cole slaw and certainly you can't have a pulled pork sandwich and leave off the slaw!

This is simple and straightforward.  It is fairly mild with a little bit of a bite.  You can add things like raisins or nuts or even fruit but to me that is sacrilege. 


1 small head green cabbage [shredded]
¼ head red cabbage [shredded]
¼ sweet onion [grated]
1 carrot [shredded]
¾ cup mayonnaise
1 tablespoon sugar
¼ cup apple cider vinegar
½ teaspoon celery seed


In a large bowl combine the mayonnaise, vinegar, sugar, celery seed to blend. Toss in the vegetables and mix well. Cover and refrigerate 8 hours or overnight. Toss again before serving. Keeps well for up to a week in the fridge.   


  1. sounds yummy, looks beautiful I will add it to my recipe box,and think of you when I make it, thanks,love T

  2. I never (well, hardly ever) buy store-bought coleslaw. Homemade is sooo much better. This recipe is similar to what I make but I confess I buy the pre-shredded cabbage and carrots and then add the rest of the ingredients. I will try your recipe. Thanks!