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Cabbage Slaw Recipe
Cabbage Slaw Recipe photo by Taste of Home

Cabbage Slaw Recipe

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This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 medium head cabbage (about 2-1/2 pounds)
  • 1 carrot
  • 1 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon pepper
  • 1/2 to 1 teaspoon celery seed

Nutritional Facts

1 serving (1 cup) equals 347 calories, 30 g fat (4 g saturated fat), 14 mg cholesterol, 634 mg sodium, 18 g carbohydrate, 5 g fiber, 3 g protein.


  1. In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving. Yield: 6 servings.
Originally published as Cabbage Slaw in Country Woman July/August 1993, p37

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Reviewed Mar. 7, 2016

"This was delicious! Perfect side with Taste of Home's Best Barbecue Beef Sandwiches. Would be great for any warm weather cookout! I added some extra carrot for sweetness. Will definitely make again!"

Reviewed Apr. 2, 2013

"I skinnied it down with skim milk, light mayo, and sugar/stevia blend. It was a hit! Served with slow cooker BBQ pulled chicken."

Reviewed Aug. 3, 2012

"this is the "old time" receipe for cole slaw. It is very delicious. I will use the receipe again. Thanks!!!"

Reviewed Nov. 24, 2011

"I just made this for a pot luck and it was so easy and taste so good I know I will use this recipe again."

Reviewed Mar. 2, 2011

"This is a great basic recipe for creamy coleslaw! It is best to make at least 15 minutes before serving so the flavors can all mingle. I used cider vinegar, real mayo, and celery salt (didn't have celery seed in the cabinet). Served it on the Shredded Venison sandwiches that are also from Taste of Home. You should all try them too, it's a delicious BBQ recipe that would work with pretty much any protein (not just venison)!"

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