Mom's Chopped Coleslaw Recipe

4.5 6 6
Mom's Chopped Coleslaw Recipe
Mom's Chopped Coleslaw Recipe photo by Taste of Home
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Mom's Chopped Coleslaw Recipe

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4.5 6 6
Publisher Photo
For Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 medium head cabbage (about 1-1/4 pounds)
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped sweet red or green pepper
  • 1/3 cup finely chopped sweet onion
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1/4 cup 2% milk
  • 1/4 cup buttermilk
  • 2 teaspoons white vinegar
  • 1/4 teaspoon hot pepper sauce
  • Dash pepper

Directions

Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage.
Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving. Yield: 6 servings.
Originally published as Mom's Chopped Coleslaw in Taste of Home June/July 2015

Nutritional Facts

3/4 cup: 203 calories, 15g fat (2g saturated fat), 8mg cholesterol, 147mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 2g protein.

  • 1/2 medium head cabbage (about 1-1/4 pounds)
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped sweet red or green pepper
  • 1/3 cup finely chopped sweet onion
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1/4 cup 2% milk
  • 1/4 cup buttermilk
  • 2 teaspoons white vinegar
  • 1/4 teaspoon hot pepper sauce
  • Dash pepper
  1. Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage.
  2. Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving. Yield: 6 servings.
Originally published as Mom's Chopped Coleslaw in Taste of Home June/July 2015

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Reviews forMom's Chopped Coleslaw

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MY REVIEW
Loiscooks User ID: 3656565 269379
Reviewed Jul. 12, 2017

"Good coleslaw recipe. I did cut down on the sugar somewhat. I used a regular coleslaw mix, and I think I should have chopped the cabbage. It was still good, though. I will make this again."

MY REVIEW
Conniehs User ID: 7671163 248804
Reviewed May. 30, 2016

"I made this exactly as stated and found it needed more flavor. The veggie mix was excellent with a little celery salt added but the sauce was too bland for my taste. Going back to my old reliable sauce: 3/4 C mayo, 1/4 cup sugar & 2 T cider vinegar."

MY REVIEW
Ozarkagirl User ID: 5881259 247943
Reviewed May. 7, 2016

"This coleslaw is wonderful! I used 4 tbs. of apple cider vinegar instead of 2 tbs. white vinegar and I agree that the dressing is awesome. I did run all of the vegetables through the processor first so that our older folks could eat it a lot easier. Thank you, Cynthia! Everyone gave it a "thumbs up!""

MY REVIEW
KristineChayes User ID: 1441542 247941
Reviewed May. 7, 2016

"Without question, one of the best coleslaws I've ever had! I didn't make any changes, which is unusual for me. This recipe will be kept with my best potato salad and maccaroni salad recipes -- I'm set for life! Thank you, Cynthia, for sharing it!"

MY REVIEW
katecrid47 User ID: 7098019 227031
Reviewed May. 27, 2015

"This was really good! easy to make and a crowd pleaser for Memorial Day. Loved it!"

MY REVIEW
Summy User ID: 1386846 226808
Reviewed May. 23, 2015

"Outstanding! This is like KFC coleslaw with a kick. I thought I made the best coleslaw ever, but this puts mine to shame. I didn't put the cabbage in the food processor, but just chopped it fine by hand. The dressing is SO good. I made a couple of changes because of the ingredients I had on hand. I found out that you can make "buttermilk" with 3 parts plain yogurt and 1 part milk. I used that recipe for the buttermilk called for in this recipe. And I also sprinkled in cayenne pepper instead of the hot sauce. And I added four teaspoons of Apple Cider Vinegar. Two tsp wasn't tart enough (white vinegar should be tart enough). And I added a pinch of Kosher salt. Let it sit in the fridge awhile. I think that this is going to get better by the day."

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