Grammy's Kitchen · Coleslaw · Vinegar Coleslaw
One of 61 coleslaw recipes we measured
It ranks #5 of 61 for creaminess among the coleslaw recipes we compared. 5 cooks on www.eatingonadime.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 | 6% | 16% |
| acid | 12% | 5% |
| sweetener | 3% | 3% |
| salt | 0% | 0% |
| aromatics | 8% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 900 g | 1 medium head green cabbage (finely shredded (about 8 cups)) |
| 61 g | 1 medium carrot (grated) |
| 75 g | 1/2 medium red onion (thinly sliced) |
| 120 g | 1/2 cup apple cider vinegar |
| 25 g | 2 tablespoons granulated sugar |
| 13 g | 1 tablespoon Dijon mustard |
| 2 g | 1 teaspoon celery seeds |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 54 g | 1/4 cup vegetable oil |
Method: 6 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love all coleslaws, this one turned out great , I make it weekly” — a cook, 5.0★
“My family loved this simple and budget-friendly meal.” — a cook, 5.0★