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Super Slaw

My kids love salad. Yes, I know, they are weird. Jeremiah is particularly fond of coleslaw, and this one is a lot like the side dish you find at that fried chicken place. Obviously, cheaper and fresher made at home. It’s also a great way to use up the other half of that head of cabbage if you’ve made shrimp or fish tacos recently. Goes great with barbeque. Delicious on sandwiches in place of lettuce and mayo, even if a little messy to eat.

First, chop your cabbage. This should be mostly green cabbage. Feel free to use some red cabbage too. Green is what I usually have on-hand though. I have a mandolin slicer that slices it super thin in a jiffy. It’s not like doing it by hand takes long either though. Sometimes I do angel hair shreds, other times, I do a confetti chop. You’ll need about 9 cups. Grate 1 large or 2 small carrots. This should be about a 1/2 cup. Not only does this boost the nutritional value, it also adds some pretty color. Toss carrots and cabbage and set aside. If time is limited, buy the bagged stuff. I won’t tell anyone!

Next step is to make your sauce. Whisk together mayo, sugar, lemon juice, vinegar, a few grinds of salt and a generous bit of fresh-ground pepper.

Pour sauce over cabbage and carrot mixture. Toss gently, cover and place in fridge until serving time. This can be made up to a couple hours in advance. Sometimes, I make the sauce the night before and then toss with the cabbage and carrot mixture an hour or two before serving time.

See what a perfect little salad/side dish this makes? Uh-oh… now you’ve seen hubby’s awesome BBQ chicken thighs… yes, friends, that recipe is coming very, very soon…

As I said above, makes a perfect replacement for lettuce on sandwiches too. Here, you see it on a pulled pork sandwich served on fresh challah rolls.

and here, served with the leftover BBQ chicken in romaine lettuce leaves.


*note: some people like onion in their coleslaw. I am one of those people. However, my family prefers it without, so this is how I make it for them and then I sprinkle a tiny bit of finely diced red onion, into my serving only, at serving time. If your family likes onion, feel free to add it, BUT don’t go overboard and wait to add it until time to serve, as the flavor can be a bit overpowering if left sitting with the other ingredients.


  • 9 cups shredded cabbage
  • 1/2 cup grated carrots
  • 1 TBSP diced red onion, if desired

Mix cabbage and carrots and set aside.

  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons apple cider vinegar
  • salt and pepper to taste

Whisk together, then toss with cabbage and carrot mixture. Cover and refrigerate until time to serve. If desired, add diced red onion at serving time.

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