Online Recipe Book

Coleslaw 3

2 servings
Prep info
10 min prep + 6 hr fridge (or more)
Prep time
Not set
Cook time
6 hours, 10 minutes
Time required
6 hours, 10 minutes
Oven preheat


  • 2 oz shredded red cabbage
  • 5 oz shredded green cabbage
  • 1 oz shredded carrot
  • 1 T simple syrup (made with 1.5cups granulated sugar to 1 cup water; use to taste)
  • 3/8 t Salt (Table)
  • 1/4 t freshly ground black pepper
  • 2 T milk
  • 1/4 c mayonnaise
  • 2 T buttermilk
  • 2 t Vinegar (Cider)
  • 4 t fresh lemon juice
  • celery seed (to taste)


If purchasing prepared mix, be sure to get fine or angel-hair shred. Just like certain sauces are more appropriate for certain pastas, a delicate cabbage mix is essential for this recipe.  

Combine cabbages and carrot in large bowl.  Combine remaining ingredients in a small bowl, adjusting to taste.  Add dressing to cabbage until you reach desired consistency. Refrigerate, covered overnight (or a minimum of six hours), stirring at least once.


SJ Note 22 May 2011: Tasty - a really good start!  I think it could use celery seed, so I'll add that next time.  The flavor is almost right, so I shall work on this.  It originally called for store-bought cabbage mix, so you could use that if you want.  I'd used half red and half green cabbage on my first try; the cole slaw came out really, really purple; in the future I'll use less red and more green.  Don't dump all the dressing on the cabbage - do it gradually so you can stop when you reach your desired consistency.  I only wanted 75 grams, myself.