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For more crunch, serve coleslaw immediately; otherwise, let stand in the refrigerator 2 to 3 hours or overnight for the vegetables to wilt.

  • Servings: 10

Source: Martha Stewart Living, September 2000


  • 1/2 cup Homemade Mayonnaise, or prepared
  • 1/4 cup apple-cider vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • Pinch of cayenne pepper
  • 2 teaspoons dill seed
  • Coarse salt and freshly ground pepper
  • 1/2 head white cabbage, (about 2 1/2 pounds), finely sliced
  • 3 assorted bell peppers, such as red, orange, and green, finely sliced
  • 1 small bunch fresh chives, cut into 3-inch lengths


  1. Place mayonnaise, vinegar, water, sugar, cayenne pepper, and dill seed in a medium bowl, and whisk to combine. Season with salt and pepper; set aside.

  2. Combine cabbage, peppers, and chives in a large bowl. Add the reserved dressing, and toss to combine. Refrigerate until ready to serve.

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