Total Time
Prep 4 hrs
Cook 0 mins

One of my most asked-for recipes at BBQs and potlucks. Use your favorite cabbages. I like to mix it up with red, green & napa when I can get it. Be sure to wait until an hour before serving to add the bacon and cashews, unless you don't mind the crunch leaving the bacon. If you like a creamier coleslaw, increase the half & half to 1/4 cup.

Ingredients Nutrition


  1. Shred the cabbage. Set aside.
  2. Combine the mayo, vinegar, mustard, sugar, celery seed (if using), pepper and half & half. Mix until well blended.
  3. Pour over the shredded cabbage and mix well. Refrigerate for at least 4 hours or overnight.
  4. One hour before serving, add the bacon and cashews and toss.