Cole Slaw Recipes

When it comes to making cole slaw recipes there are many ways to go about it. The easiest way of course is to buy a bag of premixed coleslaw from the grocer and add dressing to it.

If I'm in a hurry that's exactly what I do,  even if  those premixed bags  seem a little expensive for how much cabbage you are really buying.   

Usually I just buy a head of cabbage and chop it up myself.  The choice to make at this point is what style of slaw you want to make, and what  tools you will use.

When it comes to chopping up the cabbage for your slaw you have a few options.  You can chop it up with a knife,  or shred it on a grater, mandolyne slicer, or a food processor.

I'm going to show you 3 ways using a knife and a standard box style cheese grater.

The first step is to cut the cabbage head into quarters and remove the core from each quarter as shown. 

1-Chopping using a knife:

Lay the quarter section on a cutting board with the cut side facing down, with the round side up and toward your holding hand, and slice thinly.

Make two cuts into the sliced quarter, spread the cabbage over whole cutting board and chop a few times with the knife as shown.

2-Box Grater Shredding #1: 

Cut cabbage head into quarters as shown above.

Take your quarter piece and hold it as shown and shred it using the wide shredder on the grater.

Be very careful as your fingers get closer to the blades. Don't worry about having too big a chunk left over at the end. You can just chop it with a knife and add it to the mix.

This style of shredding gives you a slightly thinner and more uniform size of slaw than the knife method. 

3-Box Grater Shredding #2: 

For this method just use the large holes on the wide side of the grater the same as you would for the previous method. This gives you a thin uniform style slaw, which is a wetter slaw as you are cutting into more of the cabbage.

In this picture you can see the 3 slaw types we have done here side by side with the knife cut slaw on the top left, the wide grater style on the top right and the wet slaw on the bottom.

Once you decide on the cutting style for your salad you will need to decide on a dressing. Basically there are 2 styles, Oil & Vinegar and Creamy. We will start with the Oil & Vinegar style with 2 dressing recipes to choose from:

Oil & Vinegar Basic Cole Slaw Recipes


1/2 head green cabbage-cored and chopped
1 large carrot-grated(about 1 cup)
1/2 cup red onion

Optional Ingredients:

Bell pepper-any colour
Green onion
Any fruit you may have
Any nuts or seeds, even trail mix
Fresh herbs
Pickles-finely chopped

1-Standard Oil/Vinegar Dressing:

1/3 cup salad oil
1/3 cup apple cider vinegar
2 tbsp. sugar
1 tsp. mustard powder
1 tsp. celery seed
1/4 tsp. garlic powder(optional)
1/2 tsp. salt
1/2 tsp. pepper

2-Brown Sugar Dressing:

2 tbsp. salad oil
1/4 cup(4 tbsp.) white vinegar
1 tbsp. white sugar
2 tbsp. brown sugar
1 tsp. mustard powder
1/2 tsp. celery seed
1/2 tsp. each salt & pepper

Cut or grate 1/2 cabbage in the style you prefer from the above text. Grate the carrot and with a knife slice and chop the onion. Put these ingredients in a large bowl.

Choose which dressing you are going to use and mix ingredients in a small bowl. Whisk vigorously or blend with a small hand blender, making sure the sugar is dissolved. Add dressing to salad, mix well. Transfer to a smaller bowl if desired. Add more salt & pepper to taste if desired. Cover and refrigerate at least 1 hour.

In these pictures below you can see 2 different versions of this cole slaw recipe, with finely shredded on the left and medium shredded on the right. 

Fine coleslaw
medium coleslaw

Print This Recipe 

You May Also Like...

Creamy Coleslaw Recipe-A basic mayonnaise slaw with shredded cabbage, carrots and onion...

Broccoli Slaw Recipes-With vegetables, trail mix and 3 dressing options...

Asian Slaw Recipe-Lots of vegetables, noodles, and a sesame dressing.  This could be a full meal as well as a side dish...

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