Homemade Coleslaw


Like Potatoes, cabbage is also in season here now. Cabbage is a great vegetable because it can last up to 6 weeks in your fridge before beginning to go bad. Cabbage has a very similar flavor to a head lettuce, but it is used in so many more recipes than just lettuce. Cabbage is used is in stir fry, made into sides like coleslaw, made into sauces like kimchi, wrapped around food like stuffed cabbage, and as an ingredient in spring rolls. Cabbage is versatile and used across many ethnic groups.

Coleslaw is really easy to make, and the only thing that takes time is preparing the ingredients. Shredding cabbage can take some time at first, but you become faster with time. The ingredients can also be altered. I added a bit more of each, mayo and sour cream. This was very unnecessary, and I’ve adjusted my recipe to match. As for cabbage, I shredded about 4-5 cups for this recipe. I highly recommend using the full quantity of vinegar, and I also recommend letting is sit before serving. This allows the vinegar to penetrate better. This recipe makes 8 adult side servings.

What You Will Need

  • 1/2 Medium Head of Cabbage, outer leaves removed, cored, and shredded
  • 1 1/2 Cups Mayo
  • 3/4 Cup Sour Cream
  • 1/4 Cup Apple Cider vinegar
  • Large Mixing Bowl


  1. Prepare your cabbage.

2. Add all your ingredients into your mixing bowl, and stir until everything is coated.

3. Refrigerated for 2-3 before serving.

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