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Homemade cole slaw – easy picnic & bar-b-cue salad

May 27, 2021 by Laura 19 Comments

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Nowadays we’re slowly coming out of our social isolation. Planning events with vaccinated friends feels both oddly difficult and yet normal too. Invitations to dinner cause me to pause over what I should wear. Although clothes never caused me more than a moment’s thought before, suddenly I’m stymied. But with Memorial Day right around the corner, I relax. Picnics, pot lucks, and BBQs allow me to forget about clothes and go straight to food.

My “old self” feels comfortable obsessing over what to serve. Whether a main dish, salad, or dessert, I’m in my element when deciding upon, and preparing, food. And my contribution to such festivities is often this easy homemade cole slaw.

easy homemade cole slaw in a ramekin

Infinitely variable, this cole slaw is simple to throw together with vegetables I typically have in my refrigerator. Plus, it’s pretty on a table – and I give bonus points for any dish like this one, with its pops of color. 

Here are the ingredients that I used this time. The dressing stays constant. But the vegetables can change – and do. 

ingredients for easy homemade cole slaw

When I have lots to do, it is the perfect make-ahead side dish. Preparing this salad the night before an event, I can go to sleep knowing that it will taste even better the next day. Leftovers stay delicious for days after that, too.

Three Easy Steps 

  • Vegetables first. After gathering your vegetables, shred or slice them into bite-sized pieces. Regardless of how you do it, be careful. My mom used to call her box grater a “finger ripper.” grating carrot with box graterI managed to shred the pinky tip on a cut-resistant glove making this salad. Still, I recommend using those safety gloves as a precaution. Once you have cut all the vegetables, mix them together. PS – Choose a large enough bowl that you can do that without vegetables spilling over the side. I didn’t and then had to move the vegetables into a larger bowl before mixing them.
    vegetables for easy cole slaw, shredded but not mixed
  • Add the celery seed to the salad. See below for more on celery seed. celery seed plus jar with label for that spice
  • Dressing next. Boiling the sugar, salt, oil and vinegar for a few moments dissolves the sugar and salt. unmixed dressing for easy cole slaw

The salad lasts about a week in the refrigerator. As the days go by, it tastes more like sauerkraut. The tang of the vinegar becomes more pronounced, lending an almost pickle-like quality to the vegetables. I love it the first day and later too. Of course, I rarely have enough leftover cole slaw to test out how pickle-y it can get. 

A great choice for outdoor meals, this easy homemade cole slaw does not contain any eggs, mayonnaise, or other ingredients that can spoil in the heat. That’s crucial for me, because I’m a bit crazed when it comes to food safety, especially in hot weather. 

My mom got this recipe from her friend Leslie. While Leslie called this cole slaw, my mom calls this Jewish deli health salad.  Whatever you call it, you’ll find it easy, tasty and infinitely variable.     

Tips on Making Easy Homemade Cole Slaw

  • Shred or cut the vegetables into fine pieces. Although you can use a food processor, you don’t need one.  Certainly an inexpensive flat shredder or box grater will work fine.  So does cutting the vegetables by hand. This time, I used a mandoline for most of the shredding. I’m no stranger to the box grater and I’ve gone the “no tools” route too. Use whichever method or equipment works for you. Just keep in mind that the pieces should be thin and not too long. It’s cole slaw, not spaghetti or zoodles. using a mandoline to shred red cabbage
  • Make it colorful. Although I have used just white cabbage on occasion, generally I prefer to mix white and red for the color contrast. Keep in mind that if you use any red cabbage, the longer the cole slaw “marinates”, the pinker the salad will look. I’m fine with that. If you prefer a pristine, white look, stick to white cabbage. Which bell pepper I choose (green, red, yellow, or orange) depends on my mood and what I have on hand. I’ve been known to add other vegetables too. Whether it’s an extra pop of red from a radish or the deep green of broccoli, I’m all about making this a colorful salad. cole slaw mixed with dressing
  • Be sure to include the celery seed. Maybe you have never noticed celery seeds and don’t use them. If that’s the case, give these tiny spices a chance. Some say that celery seeds taste like concentrated celery without those nasty celery strings or fibers. Others say they are reminiscent of fennel. Craig Claiborne described the seeds as imparting an “on ne sait quoit” to dishes and recommended using them in any dish calling for fresh celery. In any event, celery seeds, which come from wild celery, are worth learning to use. If you need further convincing, check out food writer Max Falkowitz’s Serious Eats paen to celery seeds. Then try them in this dish and see what the fuss is all about.

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Memorial Day BBQ and Picnic Favorites! Our host is Jane who blogs at The Heritage Cook

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, it’s a virtual party. The host for the month chooses the theme and members share recipes suitable for a delicious meal or party. Then, you can hop from blog to blog to check them out. This month, come along and see all of the delicious BBQ and picnic inspired dishes!

Memorial Day BBQ and Picnic Favorites

Cocktail

  • Brandy Slush Cocktail – Creative Culinary

Appetizers

  • Cheesy Bruschetta Garlic Bread – The Redhead Baker
  • Fire Roasted Tomato Chokha – Spiceroots

Main Courses

  • Santa Fe Green Chile Bacon Burger – The Heritage Cook
  • Slow Cooker Pulled Pork – Karen’s Kitchen Stories
  • Asparagus Salad with Lentils and Potatoes – The Wimpy Vegetarian

Side Dishes

  • Grilled Rainbow Potato Salad – Shockingly Delicious
  • Potato and Green Bean Salad – That Skinny Chick Can Bake
  • Homemade Cole Slaw – Mother Would Know (you’re here)
  • Zucchini Salad – Healthy Delicious

easy homemade cole slaw on spoon

5 from 5 votes
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Easy Homemade Cole Slaw

Course Salad, Side Dish
Cuisine American
Keyword bell pepper, cabbage, carrots, celery seed, cole slaw, Vidalia onion
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 4 hours 45 minutes
Author Laura

Ingredients

  • 1 head cabbage or 1/2 head white and 1/2 head red
  • 1 bell pepper
  • 2 carrots
  • 1/2-1 sweet onion (Vidalia) or red onion
  • 3/4-1 tablespoon celery seed
  • 2/3 cup neutral oil (e.g. canola, corn, avocado, or grapeseed)
  • 2/3 cup white vinegar
  • 2 & 1/3 tablespoons sugar Equivalent is 2 tablespoons + 1 teaspoon
  • 1/2 teaspoon kosher or sea salt

Instructions

  1. Shred the vegetables and toss them together in a large bowl.

  2. Add the celery seed to the vegetables and toss again.

  3. Bring the oil, vinegar, sugar, and salt to a low boil in a small pot and stir until the sugar and salt dissolve. Take the mixture off the heat and cool slightly.

  4. Pour the dressing onto the vegetables, toss them well, transfer to a container with a tight lid or cover the bowl tightly and refrigerate the cole slaw for at least 4 hours.

This post is updated from an earlier (July 2011) version. The photographs, text, and recipe format are all new. 

Filed Under: Archives, Recipes, Salads, Vegetables Tagged With: BBQ, cabbage, carrot, celery seed, cole slaw, green pepper, oil, onion, picnic, Progressive Eats, salad, salad dressing, sugar, vegan, vegetarian, vinegar

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Comments

  1. Holly says

    July 7, 2011 at 3:15 pm

    Laura, this looks great and easy! For a variation, I use red cabbage and also throw in a little sesame chili oil.

    Reply
    • Stephanie says

      May 27, 2021 at 4:43 pm

      Holly, I’m new to sesame chili oil. What brand do you prefer?

      Reply
  2. motherwouldknow says

    July 7, 2011 at 3:24 pm

    Wonderful variation. I'm going to try your version next time I make this salad – and will serve it with sesame noodles for an Asian-accented picnic feast! Laura

    Reply
  3. Liz says

    May 27, 2021 at 7:29 am

    5 stars
    I love celery seed in my coleslaw and would love to dive head first into your delicious version! Perfect for the holiday weekend!

    Reply
    • Laura says

      May 27, 2021 at 12:33 pm

      Liz, Birds of a feather as they say. Hope you have a wonderful Memorial Day holiday weekend.

      Reply
  4. Karen says

    May 27, 2021 at 11:37 am

    I’m a big fan of cole slaw, and love it with lots of red cabbage. I’m looking forward to trying this one!

    Reply
    • Laura says

      May 27, 2021 at 12:33 pm

      Karen, Great – hope you enjoy this version. We’ve been scarfing down this batch:)

      Reply
  5. Ansh says

    May 27, 2021 at 1:38 pm

    5 stars
    This looks so pretty and will brighten any meal!! I will make sure to add this in our rotation for fridge ready sides to have!

    Reply
  6. Jane says

    May 27, 2021 at 4:34 pm

    5 stars
    I love all the bright colors you have in the salad, so tempting! I love slaw and yours looks absolutely perfect!

    Reply
  7. Dorothy Reinhold says

    May 27, 2021 at 9:10 pm

    I just found a great recipe for pulled pork and this will be the PERFECT side! Love the added veggies.

    Reply
  8. susan | the wimpy vegetarian says

    May 28, 2021 at 1:55 pm

    5 stars
    I love coleslaw – especially when it doesn’t include mayo. So this one is perfect for me. And it’s gorgeous! I may make this over the weekend 🙂

    Reply
  9. Barbara Kiebel says

    June 4, 2021 at 3:14 pm

    5 stars
    For lots of years I was no fan of coleslaw; finally figured out that it was the massive amounts of mayonnaise that some cooks felt it needed. Now I love it with fresh ingredients and both oil and vinegar and mayo versions (with more moderation on that part!).

    I especially love this because it’s so pretty and as importantly, is great for an outdoor picnic without the fear of spoiling; big bonus!

    Reply
    • Laura says

      June 8, 2021 at 6:44 pm

      Thanks Barb. Yeah, I’m a fan of mayonnaise-less coleslaw too. And as for the pretty part, well, I’m always up for a pop of color, whether I’m talking about a recipe or an outfit.

      Reply

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