Mom’s Chopped Coleslaw

Name: Mom's Chopped Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

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

Originally published as Moms Cole Slaw in Taste of Home June/July 2015

Reviews

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Average Rating:

gunslinger

May 9, 2018

Very tasty! I used apple cider vinegar instead of white and since my husband doesn't like the texture of celery I used celery flakes instead. Better if made several hours ahead or overnight.
Loiscooks

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.
Conniehs

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.
Ozarkagirl

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!"
KristineChayes

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!
katecrid47

May 27, 2015

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

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.