Recipe courtesy of Robert Irvine

Cole Slaw

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 12 servings
Homemade coleslaw is simple to make and holds very well in the refrigerator — in fact, it only tastes better the longer it sits. Make a big batch to have on hand to serve with (or on) sandwiches or as an instant side at another meal. This creamy and traditional version is classically sweet and tangy from the mayonnaise, vinegar and sugar and only needs cabbage and carrots. Celery seed may not be in your favorite diner version, but it's the secret ingredient that gives this recipe pleasant celery, mustard and onion flavors. Not to be confused with celery salt, it is about the size of a poppy seed and packs a lot of punch.



  1. 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.