My late Mom’s homemade coleslaw was seriously amazing. Creamy and luscious with just a hint of tang, Mom’s homemade coleslaw was never over-dressed. I remember huge bowls of the stuff at family picnics, barbecues and potlucks. There were rarely any leftovers.
Raw cabbage is really good for you – full of vitamins, minerals and antioxidants, it is seriously low in calories. Mom always used both red and green cabbage for her recipe but you can just use green cabbage if that is all you have available. Please use freshly shredded cabbage for this recipe. I know those bags of ‘coleslaw mix’ are super convenient but the cabbage is often dried out and really doesn’t taste as good. It doesn’t take long to shred a cabbage or two and a couple of carrots and it’s well worth the effort. In fact, like repeatedly stirring a risotto, shredding or chopping vegetables can be positively therapeutic.
Just a note, my Mom would never, ever have used Hellmann’s mayonnaise. She was a Miracle Whip girl through and through. However I can’t get Miracle Whip easily in the UK and honestly, my family and I love Hellmann’s Extra Light. It has all the flavour of full fat mayonnaise and only 10 calories per tablespoon. With all of us in our house watching what we eat, it’s a real Godsend. (I’m not being paid to say that, it’s just my honest opinion.) Having said all that, this recipe is very flexible and you can use whatever mayonnaise you like best.
The thing I love about Mom’s coleslaw recipe is that you can definitely make it ahead. In fact, sitting in the fridge overnight deepens and improves the flavours, making Mom’s coleslaw taste even better. It will keep, covered in the fridge, for up to three days.
Just one bite of Mom’s coleslaw brings back such lovely memories. It’s colourful, it’s delicious and a great way to get your family to eat raw vegetables!
- 6 cups shredded red and green cabbage
- 2 large carrots, peeled and shredded
- 1 cup Hellmann’s Extra Light Mayonnaise
- 3 tablespoons white wine vinegar
- 3 tablespoons white sugar
- 1 teaspoon dried parsley
- ½ teaspoon celery salt
- ¼ teaspoon freshly ground pepper
- Wash and shred the cabbages.
- Wash and grate the carrots.
- Put all the shredded and grated vegetables in a large bowl.
- In a medium bowl, mix the mayonnaise, vinegar, sugar, parsley, celery salt and ground pepper together thoroughly with a whisk.
- Add the dressing to the shredded cabbages and grated carrots and toss thoroughly.
- Cover and place in the fridge for at least two hours or overnight.
- Toss again before serving.
For more delicious salads, please click here