Creamy Coleslaw


My father would make an enormous salad bowl full of this every family get-together during the summer and that bowl would be empty before the last person made it through the line. He never really had a recipe; he mostly “tweaked” it until it tasted right. This is my attempt to get it as close as I can.


  • ½ green cabbage
  • ½ teaspoon salt
  • 1 large carrot, grated
  • 2 Tablespoons sugar
  • 1 Tablespoon white vinegar
  • ½ cup mayonnaise
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper


Step 1

First, quarter the head of cabbage and then chop it to a fine texture with a knife. Place the finely chopped cabbage in a colander inside another bowl to catch the water that will drain off. Toss with a tablespoon of salt, and then set aside in the refrigerator to drain for 30 to 45 minutes.

Step 2

Mix in carrot, sugar, vinegar, mayonnaise, black pepper, and cayenne. Taste and balance the flavor by adding ether salt, vinegar, or mayonnaise a little at a time.

Step 3

Refrigerate until ready to serve.

Recipe Type: Ingredients: , , ,

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