Coleslaw

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(PD) Cropped photo: National Cancer Institute
Head of cabbage.

Cole slaw is a salad made from a base of raw grated cabbage and usually a smaller quantity of grated carrot, in a mayonnaise dressing. Variant recipes can include onions, bell pepper, pineapple or apples as additions. Nuts and dried fruit can add textural contrast and color.

The cabbage may be shredded or chopped. Optional ingredients may be sliced, shredded or chopped depending on type.

Alternative cole slaw recipes may feature a vinegar based salad dressing instead of a creamy one.

Recipe

USDA Coleslaw

• 3 quarts cabbage, chopped
• 3/4 cup plus 2 tablespoons carrots, shredded (14 tablespoons)
• 1/4 cup green bell pepper, chopped, optional
• 3/4 cup plus 2 tablespoons reduced calorie or light mayonnaise
• 1 tablespoon sugar
• 1 teaspoon celery seed
• 1/2 teaspoon dry mustard
• 1 tablespoon vinegar

Add the chopped cabbage, carrots, bell pepper (if using) to a large bowl. Mix to combine.

Whisk together the remaining ingredients. Pour over cabbage mixture. Mix to combine.

Serves 25