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Coleslaw Recipe

Course: Side Dish, Vegetable
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Inexpensive
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Homemade coleslaw is so much better than the store-bought kind, and it is worth making extra to have on hand. Prepare in a food processor for the fastest results. Good with grilled sausages or with a sandwich for lunch.

Yield: Makes 4 servings


  • ¼ head green cabbage, cored
  • 2 large carrots, coarsely grated
  • 2 celery stalks, finely sliced
  • 2 scallions, thinly sliced
  • ½ cup mayonnaise
  • 4 tsp whole milk
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped parsley
  • 1 tbsp snipped chives
  • Salt and freshly ground black pepper

Special equipment:

  • Grater, mandoline, or food processor with grater attachment


1. Slice the cabbage as finely as possible. Transfer to a large bowl and add the carrots, celery, and scallions. Mix well.

2. In a small bowl, mix together the mayonnaise and milk, then the lemon juice, parsley, and chives. Pour over the vegetables and mix well. Season with salt and pepper. Cover and refrigerate for at least 2 hours. Serve chilled.


For extra sweetness and crunch, add ½ cup chopped toasted walnuts or pecans, and ½ cup golden raisins just before serving.

Prepare ahead: The coleslaw can be made a couple of hours in advance; and refrigerated in a covered container for up to 2 days.

© 2008 Dorling Kindersley

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

238kcal (12%)
60mg (6%)
31mg (52%)
346mcg RAE (12%)
11mg (4%)
502mg (21%)
3g (17%)
22g (34%)
1mg (4%)

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