Grandma's Coleslaw
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Recipe adapted from my grandma and from The Food Lab.
Note on the mayonnaise: I used soy-free Vegenaise because that's what I keep in my refrigerator. My grandma used Miracle Whip. She felt that it was her secret ingredient that gave her coleslaw its acclaimed flavor.
  • 1 (1 pound) bag shredded cabbage and carrots
  • 3 stocks of green onion, white and green parts, sliced thinly
For the dressing
  • ¼ cup plus 2 tablespoons mayonnaise (or a heaping ⅓ cup if you like to wing it)
  • 1 tablespoon white granulated sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • Generous grinds of freshly cracked black pepper
  1. Measure all the ingredients for the dressing into a small jar with a tight-fitting lid. Shake the jar until all the ingredients are well-incorporated. Make sure there are no mayonnaise lumps.
  2. In a large bowl, toss together the shredded cabbage, carrots, sliced green onions and the dressing. Taste and adjust seasonings as needed. Refrigerator for 1 to 3 hours before serving.
  3. Make ahead option: the dressing can be made the day before. Keep refrigerated.
Recipe by Dana's Table at