Grammy's Kitchen · Coleslaw · Best Coleslaw
One of 61 coleslaw recipes we measured
14 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 25% | 16% |
| acid | 2% | 5% |
| sweetener | 1% | 3% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 4 cups green cabbage (finely shredded) |
| 180 g | 2 cup red cabbage (finely shredded) |
| 128 g | 1 cup carrot (finely shredded) |
| 165 g | 3/4 cup mayonnaise |
| 9 g | 2 teaspoons dijon mustard |
| 15 g | 1 tablespoon white vinegar (or apple cider vinegar) |
| 8 g | 2 teaspoons granulated sugar (or honey) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 1 g | 1/2 teaspoon celery seed (optional) |
Method: 3 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am normally one to purchase bottled coleslaw dressing, but am having a hard time finding it, so I found this recipe. I also like my dressing just a little sweeter & with a little more pepper, so I doubled them both & used AC vinegar. I’m a person of ” — a cook, 5.0★
“This really is the best coleslaw. I'm not even a big coleslaw fan but have found myself craving this coleslaw.” — a cook, 5.0★