Food & Cooking Recipes Salad Recipes Creamy Coleslaw 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 6 This is always a welcome addition at any barbecue. Ingredients ½ cup light mayonnaise 2 tablespoons cider vinegar 2 teaspoons sugar Coarse salt and ground pepper ½ head green cabbage (1 ½ 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 Directions 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. Rate it Print