I have never liked coleslaw. Ever.
And believe it or not…neither has Matt, my easy to please husband who eats everything.
But for some reason a few months ago, I had a cabbage that I needed to do something with…so I experimented making coleslaw.
And I REALLY liked it. A LOT!!
When Matt got home for lunch that day, I was telling him that I had made coleslaw and that I was so excited about it! He kinda gave me a lopsided smile and looked at me like, “Seriously? You made coleslaw? And you want me to eat it?!”
But of course since he’s so nice, he did eat it. And guess what? He liked it too.
So it seems that I have come up with a coleslaw recipe that we both like and will eat. We find it refreshing and great to eat with sloppy joes, hamburgers or BBQ chicken.
½ medium sized cabbage
1 cup mayonnaise (I use Hain Safflower mayo)
2 T. red wine vinegar
1 T. honey
1 T. minced onion
sea salt, to taste
Place cabbage and carrots into food processor. Shred together. Pour cabbage and carrots into a mixing bowl. Set aside. In a small bowl, mix mayonnaise, vinegar, honey, minced onion and salt. Add mayonnaise mixture to cabbage and carrots. Stir until well combined and creamy.
I hope that even if you don’t like coleslaw…you’ll give this recipe a try! It’s a really yummy way to eat more raw veggies! (And if Matt and I like it and eat it…that’s really saying something!)
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Michele @ Frugal Granola says
I never liked coleslaw either, until I started making an “asian-style” vinaigrette cabbage salad. I think I will like your recipe too! Thanks! :)
I’m picky about my coleslaw. I like the coleslaw from KFC (haha) and some homemade versions. Some have no flavor. Others are too sweet. Yours looks yummy!
I didn’t like slaw too much either until I got the notion to make it one day when someone gave me a giant grater, since then I’ve graduated to a food processor and its been added to my monthly menu! Love it and so do most of my kids!
I’m not a coleslaw lover either (actually I’m not even a coleslaw-liker), but this recipe is intriguing. I think I’m drawn to the honey & red wine vinegar – very interesting for a coleslaw recipe! I’m going to try this next time I get some fresh cabbage.
I also wanted to leave a response for you for your WFMW post this week (I didn’t get a chance to leave it on Wed.). I greatly enjoyed your entry and thank you for posting about such a serious topic. I hope that others were as blessed by your post as I was. I wanted to recommend a few books to you that I have read on this very topic. The first is “Lies We Believe” by Dr. Chris Thurman. It’s an overview of the lies Satan tells everyone (men and women) and how they affect our thoughts, emotions, and actions. The second is “Lies Women Believe” by Nancy DeMoss. It goes more in-depth to Satan’s lies specifically aimed at women. Both are awesome books, and I encourage you to check them out if you get the chance.
Thanks again for a great post, today and Wed.!
Mmmm. Sounds good.
My mom actually came up with a sweet type of coleslaw that we loved eating when we were kids (and now, too, of course). She made some sort of cream sauce using pineapple and dates. It was SO yummy!
My mom uses mayo and lemon juice as her sauce for coleslaw. Have you tried it that way? It tastes great (if you like lemon) :)
I would venture to think you have tried to eat cole slaw made from cabbages that are quite bitter. Being a “cole crop” or from the cabbage family, veg such as broccoli, cauliflower and of course, cabbages, can take on bitterness if not watered sufficiently during growth or have a drought before harvest. Young crisp heads that haven’t sat around the grocery too long are ususally ok, but have you ever thought of using Napa cabbage? or Savoy? These are milder forms of cabbage with sweeter flavour.
i’m new and am loving your blog! can’t begin to tell you how much i’m learning! thanks!
another thought for slaw is to experiment using plain yogurt in place of the mayo one day. i had a lot of extra yogurt that i didn’t want to go bad so i added some honey, dill, red wine vinegar, salt, pepper to cabbage, carrot, and broccoli mix and was pleasantly surprised. plus, my egg allergy boys partake as well.
I wasn’t sure where to ask this question, so I tried this post. I am interested in having more organic fruits and vegetables for my family, but our grocery stores around here don’t have a good selection.
Is there anywhere you can buy them online that’s not too expensive?
The only option that has been available to me online for organic produce is Azure Standard, my health food coop. Not sure if they deliver to you or not though.
Oh, ok. I did see that on your website. I’ll have to look into it. Thanks!
Tried this tonight. It tasted wonderful, and was very simple to make. Thanks for the recipe!
I like cole slaw as long as it includes celery seed-without the celery seed cole slaw is just way too bland.
Jamie M says
kohlrabi is in season right now, so I decided to make this with kohlrabi instead of cabbage, my kids and I scarfed it up, so good!
Jen Rehn says
I grew up eating coleslaw like this, but we use apple cider vinegar. I like it even better than the red wine vinegar. Just a suggestion!
I love coleslaw, as long as its not too sweet or too gloppy with dressing. The red wine vinegar and honey combo sounds delicious. Thanks for posting!
Sounds good, but I’d have to add some celery seed, make it the day before, and let the flavors mesh overnite in the ice box.
Bethany Lotulelei says
Yes! Coleslaw always tastes best the next day. :-)
-Bethany (Laura’s assistant)
Delinda B says
This Coleslaw is wonderful. I toasted some sesame seeds and just a small amount of pinnoli nuts also a 2 capfuls of apple cider vinegar. I love the honey, I also used safflower mayo. Yummy!