Grandmas Coleslaw – Grandma’s old fashioned coleslaw. Picnic favorite handed down from my grandmother. Perfect with pulled pork, bbq and summer picnics.
Grandmas coleslaw is a recipe from my paternal grandmother recipe. I’ve done my best to duplicate it. Like most cooks from back in the day. It was all up in their memory, with no real recipe recorded. So here’s my best version of her ultimate perfect coleslaw. Her coleslaw really was the best in my opinion. Of course you may like something more elaborate or something with more ingredients. And that’s fine!
This version is creamy, slightly sweet and very simple. There’s not a lot of fuss, just a few simple ingredients. You’ll most likely want to make it ahead of time because I believe it’s tastier when it’s cold and has marinaded for a bit. But feel free to serve it immediately as well.
This recipe comes just in time for all the picnics, potluck dinners, graduation parties and barbecues we’ll all be attending this summer.
For simplicity sake I use a food processor to shred the cabbage and it makes the job so simple. You can also buy pre shredded cabbage and that would make this ready to pull together in about 5 minutes. Use whatever method you have time for.
Til we meet and eat again,
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- 1 small head cabbage
- 1 large carrot or 2 small carrots, peeled
- 1 cup mayonnaise
- ⅓ cup granulated sugar
- 2 tablespoons vinegar
- 1 teaspoon lemon juice
- 1 teaspoon salt
- pepper, to taste
- Using a food processor or box grater shred cabbage and carrots. Place in a large bowl. Set aside.
- In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice salt and pepper. Mix until smooth and creamy.
- Pour over cabbage and carrots. Stir to thoroughly combine. Refrigerate until ready to serve.
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