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Mom’s Chopped Coleslaw

Total Time

Prep/Total Time: 20 min.


6 servings

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
Mom's Chopped Coleslaw Recipe photo by Taste of Home


  • 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
  • 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.

Nutrition Facts

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

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Average Rating:
  • asnunez
    Jul 15, 2020

    Oh My Gosh! Yum! Omitted the celery. None in the house. Other than that, made it per instructions. It’s a keeper!

  • Marilyn
    Jul 15, 2020

    No comment left

  • rebelwithoutaclue
    May 15, 2020

    Take this to the next level and use tarragon vinegar for the apple cider vinegar. You won't believe this one simple change could make that big of a difference.

  • 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.