Classic Coleslaw

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Preparation time
10 mins
Cooking time
1 mins
6 people
Meal course
Posted by
Posted on
2.00 pound
cabbage -- green
2.00 large
1.00 cup
1.00 cup
white vinegar
3.00 tbsp
1.00 tbsp
1.00 cup
Classic Coleslaw

“Women, in particular, need to keep an eye on their physical and mental health, because if we’re scurrying to and from appointments and errands, we don’t have a lot of time to take care of ourselves. We need to do a better job of putting ourselves higher on our own ‘to do’ list.”


“Michelle Obama”

coleslaw recipe is creamy and tangy with just the right amount of could simply double the recipe and use two heads of green and one of red. My experience with this coleslaw is that you can’t have too much.


  1.       2 1/2  pounds        cabbage — green
  2.       2      large         carrots — (3/4 Pound)
  3.       1      cup           Mayonnaise — Hellmann’s Preferred
  4.      1/4  cup           white vinegar — serve to taste
  5.          3 tbs           sugar
  6.         1 tbs            mustard — prepared
  7.         1 cup           raisins

Steps to Make It

1)  Trim the tough outer leaves from the cabbage.  Cut the cabbage into quarters and cut away the core from the cabbage pieces.  finely shred the cabbage.  There should be about 8 cups.  Peel the carrots and trim the ends. Grate them on the coarse side of a grater.

2)  Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl until blended.  Add the cabbage, carrots, and raisins and toss to coat with the dressing.  Let stand, tossing occasionally, about 15 minutes.

Store, covered, in the refrigerator for at least a few hours and toss well

before serving.

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  1. Add the cabbage, carrots, and raisins and toss to coat with the dressing. Let stand, tossing occasionally, about 15 minutes.

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