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Creamy Coleslaw Recipe

Makes: 8 servings

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.

INGREDIENTS
  • 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
INSTRUCTIONS
  1. 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.
  2. 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.