I know. I know. There are literally thousands of recipes touting to be “The Best.” However, you’re going to have to trust me here because this truly is The Best Homemade Coleslaw Recipe you’re going to find. It beats anything you find prepared at the grocery story and the dressing is infinitely better than buying the jar version and dumping it over a bag of shredded cabbage.
The Story Behind the Coleslaw….
Of course, there’s a story behind this recipe. Many, many moons ago, my parents left for an extended trip to Europe with my dad’s family. Us kiddos stayed home and my parents hired a babysitter. For the purposes of this post, I’ll call her Mrs. Morris. Now, Mrs. Morris was not an enthusiastic babysitter. She barely tolerated me and my older sister, Alexis. My oldest sister, Stephanie, got along with her much better because she was a teenager and not a pesky middle-schooler and elementary-aged kid. Believe me when I tell you, my parents got an earful about Mrs. Morris when they returned! (Poor Mom and Dad … now that I have kids, I can’t imagine trying to find a babysitter for three weeks during the school year!)
However, there was one silver lining to Mrs. Morris and that was her coleslaw recipe. It truly is the best recipe I’ve found and we’ve been making it in our family for over 35 years … yikes! What I like best about this recipe is the dressing. It’s a nice balance between creamy, slightly sweet and a bit savory with the addition of the parsley. The original recipe calls for 1/2 cup of sugar. I cut it back to 1/3 of a cup and have even gone down to 1/4 cup if I’m really trying to reduce my sugar intake. Of course, using a sugar substitute such as Stevia is always an option.
Lately, I’ve had trouble finding the bagged slaw mix at the grocery store. When I do find it, it never looks that great. And it’s pricey. So, I’ve been purchasing whole cabbage and slicing it. It’s really not that hard and it’s so much better than the bagged version. If you need a tutorial on how to cut cabbage for coleslaw, you might enjoy this post from The Kitchn with easy-to-follow instructions.
I always shred a carrot for additional color, flavor and texture. When I made the coleslaw recipe this past week, we had our first green pepper ready to pick from our container garden – yeah! The cabbage, pepper, onion, shredded carrot and celery serve as the base for The Best Coleslaw Recipe. Next, mix the dressing ingredients together thoroughly. While you can use dried parsley flakes, fresh parsley is what sets this coleslaw apart from the competition. Additionally, if you have an immersion blender, use it to mix the ingredients thoroughly.
You can serve the coleslaw immediately, but I think it tastes a bit better after it sits in the refrigerator a couple of hours. The night I made this, we grilled up Black Bean Burgers and hot dogs while enjoying the milder temperature on our deck. I love summer … and I love this recipe! Try it. I promise you it is truly “The Best.”
The Best Homemade Coleslaw Recipe
- 1 lb. shredded cabbage
- 1 carrot, shredded
- 1/4 c chopped onion
- 1/4 c chopped celery
- 1/4 c chopped green pepper
- 3/4 c Miracle Whip or mayonnaise
- 1/3 c sugar
- 1/4 c tarragon vinegar
- 1/4 c canola oil
- 1 t kosher salt
- 1/4 t fresh ground pepper
- 1/2 t celery seed
- 1 T fresh parsley, chopped fine or 1/2 t dried parsley
- Combine slaw ingredients.
- Combine dressing ingredients in an immersion blender or whisk by hand.
- Pour dressing over the slaw ingredients.
- Chill and enjoy.