Dolly Parton Coleslaw
"My grandma never cooked from recipes or even owned a cookbook. This is the one and only written recipe that anyone ever knew her to use, and it is delicious. Southern ladies know their coleslaw."
photo by Izy Hossack
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 1 medium head cabbage, minced
- 1 medium onion, finely minced
- 1 carrot, minced (or grated)
- 1⁄2 bell pepper, finely minced
- 1⁄4 cup sweet pickle juice
- 1⁄4 cup white vinegar
- 1 tablespoon dill pickles, minced or 1 tablespoon pickle relish
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1⁄4 teaspoon black pepper
- 1 teaspoon salt
directions
- Mix all ingredients in large bowl. Chill till ready to serve. Serves 10-12.
- Note: I slightly change the amounts of ingredients for my personal preference and a tarter flavor. I use ½ medium sweet Vidalia onion instead of 1 medium onion and ¼ cup apple cider vinegar instead of ¼ cup white vinegar. Also, I increase other ingredients as follows: 2 carrots, ½ teaspoon black pepper, ¾ cup sweet pickle juice, 1 ½ cups of full fat mayonnaise. I strongly recommend using only full fat mayonnaise and not light mayonnaise because the acid in the pickle juice and vinegar break down the light mayonnaise into a watery consistency which is not desirable.
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Reviews
-
The use of pickle juice & relish caught my eye so I decided to try the recipe. It was a nice slaw with a creamy, sweet, and tart dressing. I would serve this again with BBQ as I think the flavors would be nice together. Next time I will increase the amount of carrots for more color. Thank you for sharing the recipe! Made for Spring 2013 Pick A Chef. -
I love coleslaw and this sounds like the coleslaw we get at a fish restaurant. It's not quite it but good. Sorry that Food.com seemed to duplicate my pictures or maybe even triple some of them. I did not intend to have that many pictures posted, but did however love this coleslaw!! Thank you for sharing it with us.
Tweaks
-
I would add either 1 tsp. of caraway seed and/or 1 tsp. of celery seed.
RECIPE SUBMITTED BY
Garden Gate Kate
United States
<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
