Cole Slaw

15m
Prep Time
0m
Cook Time
15m
Ready In


"We like our cole slaw chopped into pieces, instead of shredded. It’s just a personal preference. However, if you like shredded coleslaw, by all means shred. We also do not like our cole slaw swimming in mayo. Sometimes I drain it through a sieve after it has set awhile to remove all the extra liquid. Again, just a personal preference. If you like it creamier, just add more mayonnaise. I also don’t use miracle whip, or any low fat free mayonnaise. I only use Hellmann’s real Mayonnaise. The addition of the horseradish gives it a little kick that we really like."

Original is 9 servings

Nutritional

  • Serving Size: 1 (174.8 g)
  • Calories 322
  • Total Fat - 20.9 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 110.7 mg
  • Sodium - 1481.8 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 8.8 g
  • Protein - 18.4 g
  • Calcium - 40.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a food processor, using the steel knife blade, place chunks of cabbage in and pulse until cabbage has processed into small chopped pieces.

Step 2

Transfer chopped cabbage to a large bowl.

Step 3

Process the carrot and onion in the food processor until they become small chopped pieces. Add to the bowl of cabbage.

Step 4

In a small bowl, mix the sugar, mayonnaise, horseradish, celery seed, salt and pepper.

Step 5

Pour over cabbage mixture; mix until combine.

Step 6

Refrigerate at least 2 hours before serving.

Tips


No special items needed.

2 Reviews

ellie

We enjoyed the cole slaw and used the chopping blade instead of the shredding blade as suggested -- great combination and so easy using the food processor. Thanks for sharing!

5.0

review by:
(31 Mar 2019)

QueenBea

This is a great tasting coleslaw recipe that will see many repeats this coming pot-luck season.

4.0

review by:
(20 Apr 2015)

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