Mimi's Coleslaw

"I've been making this for years. Everyone who has had it says that it is so good. Hope you like it."
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Mimi in Maine photo by Mimi in Maine
Ready In:


  • 2 quarts finely shredded green cabbage
  • 1 cup shredded carrot

  • 2 cups of a good mayonnaise (I use Hellmans)
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon grated onion (I sometimes use 1/2 tablespoon of dry onion)
  • 1 12 teaspoons salt
  • 12 teaspoon paprika
  • 12 tablespoon prepared horseradish (optional)


  • Mix all the ingredients for the dressing together and set aside.
  • Shred the cabbage and carrot; I then sometimes take a hand chopper and chop it up a little more as I like it a little finer.
  • Add the dressing to the cabbage and carrots till you have the moisture that you like--it tightens up a little as it sits.
  • Refrigerate for about 2 hours to blend the flavors.
  • Enjoy!

Questions & Replies

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  1. Mimi, This dressing is outstanding. Love the horseradish kick! Made with some pre-packed coleslaw mix. Delish! Thanks for posting this keeper!
  2. I cut this down to four servings and left out the optional horseradish, but otherwise made the recipe as directed. I found that all of the dressing was needed for the consistency of cole slaw I wanted. It was good enough, just nothing that made me sit up and go "wow!"


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