10 Minute Coleslaw

  • Yield : About 6 cups
  • Servings : 12
  • Prep Time : 10m
  • Ready In : 2:00 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1/2 cup (95 g)

Coleslaw is a popular cold salad usually made using green head cabbage. The cabbage can be shredded or chopped based on personal preference. Shredded cabbage is easier if you do not have a food processor. All you need is a sharp knife. It only takes minutes to shred a head of cabbage.

The type of cabbage you use is also a matter of personal preference. Green head cabbage is inexpensive and the cabbage of choice by most restaurants. Other options include red cabbage, napa cabbage, bok choy, or combination.

To finely chop cabbage, clean and core the cabbage, slice it into wedges, and then pulse using a food processor steel blade attachment until the cabbage is desired size.

Related Recipe

Spicy Southwestern Coleslaw


  • 1 lb. (450 g) cabbage, cored, rinsed and shredded or chopped
  • 1 cup (240 ml) reduced fat mayonnaise
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons (30ml) fresh lemon or lime juice
  • 1 teaspoon (5 ml) kosher salt
  • Black pepper to taste

Method of Preparation

Step 1

Shred or chop cabbage to desired size.

Step 2

Combine the remaining ingredients and adjust seasoning to taste. Fold the dressing into the cabbage. Cover, and refrigerate 2 hours or overnight to intensifies flavors.

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