This is an adaptation of my grandmother's recipe, who could whip it up by "eye-balling it". Keep in mind that these measurements are subjective and approximate. Recipes were meant to be tweaked, so adjust to your tastes! If you prefer a sweeter slaw, be heavier on the mayo. I like mine with a little tang, so this recipe has a fair amount of vinegar, but not so much to make it sour. [And no, I'm not breaking code by sharing this recipe. It's nothing top-secret, but it certainly is the best... Then again, maybe I'm just prejudiced...]
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Units: US | Metric
- 11. Grate the cabbage finely into a large mixing bowl. The second finest side of a four-sized grater is perfect. [Grated cabbage does give the slaw the best texture and doesn't make it as watery as food processors can. This is roughly half a cabbage, give or take.].
- 22. Lightly salt and pepper cabbage. Add the sugar. [The sugar brings out flavor; it does not sweeten the slaw.].
- 33. Add mayo, vinegar, and half & half, mixing well to emulsify.
- 44. Once well incorporated, taste and adjust. For sweeter slaw, add more sugar. Tangier slaw, more vinegar. Careful with liquid ingredients so the slaw isn't slushy.
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Nutritional Facts for Traditional Cole Slaw
Serving Size: 1 (68 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 141.0
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 1.9 g
- Cholesterol 10.4 mg
- Sodium 221.7 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 1.3 g
- Sugars 4.1 g
- Protein 1.1 g
The following items or measurements are not included: