Creamy Coleslaw Recipe
Coleslaw got its name from the Dutch koolsla_, simply meaning cabbage (kool_) salad (sla). It became a popular side dish in America after New York City deli owner Richard Hellmann created bottled mayonnaise, which he began marketing in 1912.
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 1 1/2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 2 tablespoons grated sweet onion, such as Maui, Walla Walla, or Vidalia
- 1/8 teaspoon dry mustard
- 1/8 teaspoon celery salt
- Dash of black pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup half-and-half
- 2 medium carrots, shredded with a vegetable peeler
- 1/4 teaspoon salt
- 1 large head green cabbage, finely shredded
- In a large bowl, blend together the mayonnaise, sugar, vinegar, and oil. Add the onion, mustard, celery salt, pepper, lemon juice, half-and-half, carrots, and salt, stirring until smooth.
- Pour the dressing over the shredded cabbage in a large bowl and toss until the cabbage is well coated. Keep refrigerated until ready to serve.
Note: For a stronger vinegar flavor, reduce the mayonnaise to 2 tablespoons, increase the sugar to 1/4 cup, and increase the vinegar to 1/4 cup.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.