Creamy Coleslaw



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Creamy Coleslaw

Coleslaw goes with so many dishes. It sure seems that sitting in the fridge for a couple of days really brings out the flavor. I serve my Creamy Coleslaw with fish & chips, burgers, pork chops, steaks and just about anything that strikes me.


1 Head Shredded Green Cabbage

4 Shredded Carrots

¼ Cup Chopped Red Onion

1 Cup Mayonnaise

½ Teaspoon Celery Seed

½ Teaspoon Salt

4 Tablespoons Sugar

¼ Cup Rice Vinegar

¼ Cup Balsamic Vinegar

¼ Cup Malt Vinegar

Combine the shredded cabbage, onion and carrots in a large bowl. Whisk together the mayonnaise, celery seed, salt, sugar, rice vinegar, balsamic vinegar and malt vinegar. Add to the cabbage mixture. Mix well to combine and taste for seasoning. Add more salt or sugar if desired. Refrigerate for 3 hours before serving. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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