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Cole Slaw

Cole slaw is an essential part of my barbecue menu. My wife, who is not given to giving unwarranted praise, and who is a cole slaw fan, says this is the ultimate. And you know she’s never wrong. This makes quite a bit–enough to serve twenty or thirty portions. But if you don’t need that much, scale back the ingredients or store some of the shredded vegetables without the dressing in a food storage bag, and refrigerate.

Cole slaw.

Cole slaw.

  • 1 head green cabbage
  • 1 head red cabbage
  • 2 bunches green onions
  • 1 lb. carrots
  • Dressing:
  • 1 quart mayonnaise
  • 1 1/4 cup cider vinegar
  • 2 Tbs. yellow mustard
  • 1/4 cup sugar
  • 2 Tbs. celery seed
  • 1 1/2 tsp. dill weed
  • 1/4 tsp. tarragon
  • 1/4 tsp. white pepper
  • 1 tsp. salt
  • 1/4 tsp. jalapeno Tabasco
  • 1 cup buttermilk

1. Shred the cabbage to get shreds as thin and as long as possible. You could also chop it if you prefer it that way. Peel and shred the carrots. Chop the green onions as fine as possibly, by hand. Toss all the vegetables together in a big bowl.

2. Mix all the dressing ingredients together, whisking to blend as each is added. Pour about half the dressing over the vegetables, and add enough more to coat but not to make a puddle of dressing in the bottom of the bowl.

Serves twenty to thirty.

5 Readers Commented

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  1. Steve Maurin on January 8, 2015

    Tom,

    I love Cole slaw, but my wife doesn’t. How do I make a smaller portion of the Dressing?

    • Tom Fitzmorris on January 8, 2015

      Just divide everything by halves or thirds or quarters.

      Tastefully yours,
      Tom Fitzmorris

  2. Leslie M. Smallwood on January 8, 2015

    What’s the shelf-life in the icebox for the dressing, and, as silly
    as this sounds, can it be frozen????

    • Tom Fitzmorris on January 8, 2015

      If you put the dressing in a clean, tight jar, the vinegar in it will keep it alive for a few days. But it might fall apart, too. Really, this is so easy to throw together that You’d find it more convenient to make it to order. I’d feel better about the safety, too.

      Tastefully yours,
      Tom Fitzmorris

  3. Jerry Sherlock on January 22, 2017

    If you’re making the dressing in advance don’t add the celery seed until you are ready to use it. They tend to melt away.

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