big batch cole slaw
I love cole slaw, especially with barbecue of any sort. It’s so easy to double or quadruple the batch, it stays tasty for days so it’s great to make ahead, and it’s endlessly adaptable to what you have on hand. Our CSA has had a ton of cabbage this year, so I’ve been volunteering to make cole slaw for pretty much every pitch-in or cookout that we’ve been invited to. I have lots of different cole slaw recipes that I love, but this is my favorite because everyone seems to like it, and it’s super easy. I got the original recipe from a Mennonite cookbook that a friend gave me that she didn’t want anymore and that I love. I sometimes daydream about being Amish (is that weird?), so Mennonite is a pretty close second.
This is where a nice food processor really comes in handy. I can have this cole slaw whipped up in about ten minutes thanks to my food processor, whereas it would probably be 20-30 minutes of slicing and chopping otherwise.
Ingredients
- 3 medium heads of cabbage (or 2 larger ones)
- 3 stalks celery
- 4 carrots
- 1 large onion (red is prettier)
- Optional: finely diced jalapeno
- 1 cup sugar (or 1/2 cup honey)
- 1-2 tsp salt (to taste)
- 1 cup vinegar - I typically use apple cider vinegar, but white vinegar is tasty too
- 1 tsp freshly ground pepper
- 2 tsp celery seed
Instructions
- If you have a food processor, I like to use the slicing disc for the cabbage and onions, and then switch to the shredding disc for the carrots and celery, but feel free to use the shredding disc for everything if you prefer that texture. If you don't have a food processor, finely chop all of the vegetables.
- Dump all of the vegetables in a large bowl and sprinkle with about a teaspoon of salt.
- Combine all of the ingredients for the dressing in a saucepan and bring to a boil. Remove from heat, let cool, and then add to vegetables. Mix well.
- It tastes better after sitting for at least a few hours, so I like to make it the day ahead.
Notes
Adapted from the More-With-Less Cookbook
The cookbook says that this freezes well, but I haven't been that adventurous yet. I'll try it soon and report back because it would be great to make a double or triple batch, and then freeze the leftovers for another easy side dish down the road.
4 Comments
Becki Montague
you only have 1 teaspoon of salt listed….but you say to put 1-2 t. on the vegetables….was just wondering if you also put 1 t. of salt in the dressing?
sxtwo
great catch, Becki! I like to salt the cabbage and other vegetables – it draws the water out. I’ll adjust the recipe to be more clear, but I would recommend salting it taste the first time around to see what you prefer. Thanks for reading!
Charlie
How did it freeze? Any good?
sxtwo
Hi Charlie!
It was decent. Not terrible, but not nearly as delicious as freshly made. I should have drained it for awhile before serving. The freeze/thaw made it a bit mushy, but I think it would have been better if I drained it rather than eating it right away after thawing.