There Are Just 6 Ingredients And 2 Steps to Making This Fabulous Coleslaw
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2 Steps To The Best Coleslaw You’ll Ever Eat
I kind of have a thing for coleslaw. I think coleslaw is really yummy, but I like recipes that are creamy and easy to chew. This coleslaw fits both those requirements and is incredibly easy to make. I knew I had to prepare this for my next BBQ.The secret to success here is to use a blender. I have a Vita-Mix which is prefect for this kind of recipe, as it has various settings, such as speed, that can help cut the ingredients to the perfect size depending on my preference that day.
This is also my husband’s favorite preparation as it reminds him of his mom’s southern meal version. I try to make it just like she does and even though my sweet husband tells me it is better than his mama’s, I don’t know if I beleive him.
I mean, can anything really be better than your southern mama’s cooking? This coleslaw recipe certainly comes close. Enjoy!
Recipe and photo courtesy of Buns In My Oven.
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Quick Tip – Make this recipe at least an hour in advance (I prefer about 6 hours before planning to serve).
16 Comments
We only use fresh head of cabbage, very finely chopped with our special chopper, some very finely shredded carrots (not too much..mostly for colour), finely chopped celery or celery powder, NO MAYONAISE..disgusting white grease with no flavour…we always use salad dressing, Miracle whip, no mustard, salt pepper and some garlic powder if you like, and of course, chopped green onion. The secret is having everything finely chopped, then your coleslaw will be creamy. I even add some coleslaw dressing if I take a notion.
You do know mayo only has slightly less oil than Miracle Whip, right? Did you also know that the 4th and 5th ingredients in Miracle Whip are high fructose corn syrup and sugar? It’s okay to prefer the taste of one over the other but to say one is nutritionally better is akin to saying taffy is nutritionally better than a Snicker’s bar.
Thank You!
Mayonnaise has substantially more oil than any salad dressing. 60+% minimum for mayo, typically less than 40% for salad dressing. I do agree with you on sugar and high fructose corn sweetner. Mayo is much more versatile. You can’t eliminate the sweet in salad dressing.
love it
I usually use fresh cabbage, but might give the bagged mix a try just to save some times and my wrists since they have been bothering me lately. Found a recipe years ago that used a chopper, so have used my electric one for decades. Always use Hellman’s and heavy cream. Its kinds of like what KFC puts out there for their coleslaw. Hubby prefers the finely chopped version.
Ever try finely shredded(angel hair style) fresh cabbage? Easy to do if you have a mandolin slicer. To me, it has a better crunch and mouth feel.
Walmart has bagged coleslaw mix for $1.38. I buy it all the time. It is perfect to make enough for about 4 people. I love it so much though so perfect size for me to go back for seconds!
Use Duke’s May instead!… It’s more Tangy!
Nope! Shrimp coleslaw is way better than this!!! Does not use bagged coleslaw mix either!
Thank you for your opinion, Edna! I’ll write it down in my keepsake book!
Bagged coleslaw is for cheaters plus I don’t trust there isn’t preservatives in it I love oil and vinegar dill celery seed onion celery carrot red and green cabbage some pickle juice and a little Dijon salt and pepper taste and adjust
Call this busy mama a cheater then 🙂 Still alive! Have a great day, Catherine.
Coleslaw has to be sweet.
My family has used an old Pioneer recipe for generations. It involves grinding the cabbage, some onion and making a dressing in double boiler with egg, butter, sugar and vinegar (I prefer white). Perfect combination of sweet and tangy. It is am absolute requirement with roast pork.
I’ve never used anything other than Marzettis.