Two ramekins of rainbow cole slaw.
Easy,  Our Favorites,  Recipes,  Side Dishes,  Vegetarian

Reader Submitted Recipe: Cole Slaw

The last time I made my mom’s cole slaw recipe, one of my readers (who is a self-proclaimed “rabid cole slaw fan”) posted a recipe for another slaw and asked me to try it. Since I’m a huge fan myself and it looked pretty good, I made a mental note to try it out sometime. A few weeks later, I found out who posted it, and asked if he’d be cool with me crediting him when I made it. Well, I made it tonight, and it was AWESOME!! I used the full 2 lemons, which was great! It was a little too tangy for Dino, so next time I’ll try 1 or 1 1/2 lemons. My big tip here is to use a food processor with the grater attachment if you have it to make quick work out of shredding the carrots and cabbage. This was really colorful and delicious, and we loved it! Thanks for sharing, Chris 🙂

Two ramekins of rainbow cole slaw.

Cole Slaw
Christian Johannesen

1/2 purple cabbage grated/sliced
3 carrots peeled & grated
3 scallions finely chopped
Juice of 2 Lemons
3 tablespoons of light mayo.
1/4 teaspoon celery seed
salt and pepper to taste

Combine in a bowl and voila. If you do not like a tart taste, cut the lemon to 1.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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