cole slaw (ovo vegetarian)

Published May 1, 2015 by lisaolisa

mmm cole slaw


  • 6 cups shredded cabbage
  • 1 cup finely chopped baby carrots
    The original recipe calls for 1 cup shredded carrot, but the only time there are regular-sized carrots in the house is when you make a carrot cake, which you do seldomly — at least now — because the first carrot cake is free, but then you’re a slave and you have to go to cream cheese frosting rehab _again_.
  • 1 cup good quality mayonnaise
  • 1/4 cup white wine vinegar
  • 1 teaspoon celery seed
    If you’re out this , just shred some raw celery and mix it in with the cabbage. The celery seed is best in the recipe, because the celery is so watery that it can make leftover slaw runny, but the freshness that about a cup of raw chopped or shredded celery imparts is pretty close. If you’re using all of the slaw in one sitting, you don’t need to worry about failing leftovers quality control.
  • 2 tablespoons (at most) white sugar
    The original recipe calls for 1/4 cup sugar (4 tablespoons), but that’s way too much. Taste the dressing before adding any sugar, because you might need even less to suit your taste.
  • A nice dusting of pure ground black pepper
    The original recipe calls for an amount of pepper of your choosing and salt, but you don’t need any salt, because whatever you’re serving the slaw with — like cheesy baked potatoes or grilled cheese with fries on top a la Primanti likely has too much to begin with.


In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Adapted from:


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