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Recipe Lab Draft #1: Coleslaw
6 cups Easy
Total: Active:
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Ingredients (10)

  • 1 small green cabbage, cored
  • 1 small red cabbage, cored
  • 2 medium carrots
  • 1 small fuji apple, cored
  • 1 1/4 cups mayonnaise
  • 1/2 cup cider vinegar
  • 2 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons dill seed
  • 1/4 teaspoon freshly ground black pepper
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Nutritional Information
  • Calories285
  • Fat27.92g
  • Saturated fat4.16g
  • Trans fat
  • Carbs8.02g
  • Fiber0.94g
  • Sugar6.23g
  • Protein0.25g
  • Cholesterol14.08mg
  • Sodium219.85mg
  • Nutritional Analysis per serving (8 servings) Powered by

This is draft #1 for the CHOW Recipe Lab: Coleslaw. Try it and post your comments to this thread.

Coleslaw is the classic summer cookout accompaniment but it’s all too often too sweet, too soupy, or too thick. This version has all the classic flavors you’d expect with a couple new twists to keep things interesting. Help us perfect this piece of Americana by tasting it out and giving us your feedback.

Game plan: Making this recipe is a snap with the help of a food processor. If you don’t have one just slice the vegetables and apple into 1/4-inch thick slices then crosswise into small pieces.

If you’ve never participated in one of these, check out this thread for details on how to participate in CHOW Recipe Lab and what it’s all about.


  1. 1Using the grater attachment on the food processor grate the cabbage, carrots, and apple. Transfer to a large bowl.
  2. 2Combine mayonnaise, vinegar, sugar, salt, dill seed, and pepper in a medium bowl. Whisk until smooth.
  3. 3Pour dressing over cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour or up to 3 days. Stir briefly before serving.
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