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Homemade Coleslaw – My Mom’s Recipe

A family recipe for a deliciously different coleslaw, fresh, crunchy and flavourful
Prep Time 20 minutes
Servings 12


  • 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.
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