Mom’s Chopped Coleslaw
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
Reviews
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.
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.
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.
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!"
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!
This was really good! Easy to make and a crowd pleaser for Memorial Day. Loved it!
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.