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Under 30 Minutes

Creamy Coleslaw

This is always a welcome addition at any barbecue.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, July/August 2007


  • 1/2 cup light mayonnaise
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • Coarse salt and ground pepper
  • 1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
  • 2 medium carrots, sliced with a julienne peeler or a vegetable peeler
  • 2 medium scallions, minced


  1. In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.

Cook's Notes

If you don't have a julienne peeler, simply slice the carrots into ribbons with a vegetable peeler, then cut the ribbons into long, thin strips.

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