Church Supper Coleslaw
A classic coleslaw! Try our favorite version of the traditional summer side salad made with shredded cabbage, carrots, and a seasoned mayo dressing.
Homemade coleslaw — the classic summer side salad.
Photo Credit : Aimee SeaveyThe word coleslaw comes from the Dutch, koolsla, meaning cabbage salad. This version, studded with carrots and celery, is a New England church supper crowd-pleaser. You can switch it up by adding raisins, chopped nuts, or bits of fruit, such as apple or pineapple.
Learn more and see additional photos of this recipe for Church Coleslaw.
Yield:
12 servingsIngredients
6 cups shredded cabbage
1 cup shredded carrot
1/4 cup diced green pepper
1 medium-size onion, chopped
1 cup diced celery
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons white distilled vinegar
1 teaspoon prepared mustard
1 teaspoon celery seeds
Cherry tomatoes (optional)
Instructions
Toss the cabbage, carrot, green pepper, onion, and celery. In a separate bowl, combine the mayonnaise, sugar, vinegar, mustard, and celery seeds and mix thoroughly. Toss the dressing lightly with the vegetables. Chill for 2 to 3 hours before serving. Place cherry tomatoes around the edge of a serving bowl, if desired.
Note: You can easily substitute heavy cream, sour cream, or plain yogurt for part of the mayonnaise.
