This sweetly creamy coleslaw recipe differs in some ways from the old-fashioned slaw grandma used to make, though in other ways its eerily reminiscent of the old-fashioned classic. We’ve made the amount of sugar adjustable, just in case you don’t have quite the sweet tooth grandma did. As for other description of this tangy dressing, well, it isn’t quite a vinaigrette, yet it isn’t really a sauce, either. It really can’t be classified as anything else than, you know, dressing for slaw.–Renee Schettler Rossi
LC A Little Explanation... Note
The original recipe from Schrage was dubbed Cousin Shari’s Coleslaw. With all due respect—and gratitude—to Cousin Shari, we thought we needed to be a little more descriptive. But we still think of her—and offer up a thank you to her—each time we make it. The original recipe also called for 1 cup sugar. Yep. An entire cup. Even though some of us have a definite sweet tooth, this was just a touch too much for us. So we scaled it waaaaaaay back. We suggest you try it as we’ve rewritten it below, and then if you want it sweeter, you can always stir in some more sugar.
- Quick Glance
- 15 M
- 35 M
- Serves 6
- 1/2 medium yellow onion, finely diced
- 1/4 to 1/2 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 1/3 cup store bought or homemade mayonnaise
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large head (at least 2 1/2 pounds) green cabbage, shredded
- 1. Combine the onion and 1/4 cup sugar in a large bowl and let sit for 30 minutes.
- 2. Add the oil, mayonnaise, vinegar, salt, and pepper to the onion and sugar and stir well to combine. Taste and, if desired, add some or all of the remaining 1/4 cup sugar and stir until it dissolves. Cover and refrigerate until ready to use.
- 3. About 15 to 30 minutes before serving, add the cabbage to the dressing and toss well. Refrigerate the coleslaw until serving time.