Grandma Mae'S Coleslaw
Grandma Mae's Coleslaw offers a crunchy, creamy side with a touch of sweetness and tang, perfect for picnics, barbecues, or family gatherings.
Ingredients
Instructions
- Mix the grated cabbage, chopped onion, and grated carrot in a bowl.
- In a separate bowl, mix mayonnaise, sugar, and vinegar until well combined.
- Pour the mayonnaise mixture over the cabbage mixture and toss to coat evenly.
- Add salt and pepper to taste before serving.
Tips & Substitutions
For a crunchier texture, add some diced bell peppers or radishes to the coleslaw. If you prefer a tangier flavor, consider substituting apple cider vinegar for the regular vinegar. You can also experiment with different mayonnaises or dressings to cater to your taste. This recipe can easily be made vegan by using a plant-based mayonnaise.
Serving Suggestions
Serve this coleslaw chilled as a refreshing side dish at your next barbecue or picnic. It pairs beautifully with Mildred'S Rolls or Hot Cranberry Crunch. For a complete meal, consider serving it alongside grilled meats or sandwiches. A glass of Brewed Iced Tea would complement the dish perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it taste even better the next day. Avoid freezing as the texture may become mushy upon thawing. Simply give it a quick stir before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Mae'S Coleslaw contains roughly 181 calories, with 2g protein, 20g carbohydrates, and 11g fat. It is an excellent source of vitamin A (29% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 621mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Yes, you can prepare the coleslaw a day in advance. Just keep it covered in the refrigerator to maintain its freshness. However, if you add salt to the slaw beforehand, it may draw out moisture, so it's best to season right before serving.
What type of cabbage is best for coleslaw?
Green cabbage is the traditional choice for coleslaw, but you can also use purple cabbage for a pop of color and a slightly different flavor. Mixing both types can create a visually appealing and tasty dish.
How can I make this recipe spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce into the coleslaw dressing. You could also add some crushed red pepper flakes for a subtle kick without overwhelming the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).