Food
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.
By Yankee Magazine|Jul 27 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
My Mom makes her coleslaw with sour cream, vinegar, salt & pepper, celery seed, cabbage and some carrots. It is awesome!!!
Could you please share her recipe?
Stonewall Kitchen discontinued their excellent NE Coleslaw dressing. Was hoping this might be it but it’s not.
You can try my recipe. I don’t measure all ingredients carefully. Anything with an asterisk is approximate. 1/4 cup apple cider vinegar — 3 Tbsp sugar – 2/3 – 1 cup Cain’s mayonnaise* — 1/2 Tbsp grainy mustard* — 1 tsp celery salt*. Mix vinegar and sugar well with a whisk until sugar is partly melted. Add celery salt, mustard, and mayonnaise and whisk until well blended. The recipe doubles well and keeps in the fridge a long time. I use it with bagged cole slaw mix, but you can shred your own cabbage and carrots if you like. No onions – no pepper, but occasionally, I’ll add chopped cilantro.
This sounds good; I think I’ll try it. P.S. I’ve been receiving Yankee mag for 16 years – love it. P.P.S. Late husband & I spent many vacations in Boothbay Harbor at Tugboat Inn (super-duper place).
Sounds like my recipe except for the mustard. Going to give that a try next time!
No green pepper, celery or onion in my church supper coleslaw and the missing secret ingredient is dill pickle juice to go with the vinegar (and I use apple cider vinegar).
Exactly Donna! Just how my nana made it!
LOL ladies! Y’all must be from the South or at least influenced!
IMO celery seed and onion are essential!
In the Pensacola FL / Lower AL (LA) areas the Shrimp Basket makes their coleslaw with small shrimp. Very good and an added depth. Guess you could add crab, crawfish tails. Doesn’t take away the taste of good coleslaw, believe me. I’m a VT’r and know and experienced many recipes.
Yum – LOVE coleslaw. My mom always made it with celery seed too. I prefer “savory” coleslaw to sweet ones [Mom never used sugar]. She also made a no-mayo vinaigrette style that was perfect for picnics because you didn’t need to be concerned about transporting it in hot weather. Mom just wrapped everything – to keep it cold OR hot – in newspaper. Always amazed me how well newpaper insulated. We could travel a half-hour or so & still have piping hot baked chicken thighs [her specialty] once we got to the picnic pavilion.
NO VINEGAR!!
1 Tblsp Horseradish.
Horseradish to coleslaw sounds delish!
I add horseradish to my baked beans! WOWZIE!
My Mom always added chopped pineapple and no need for the sugar. Yum!
I like to add strawberries and honey crisp apple, both diced rather small, no need for sugar as the fruit adds all the sweetness you need.
Sounds delicious
I grew up eating this with raisins and pineapple tidbits. Great salad. Mom never passed this recipe on, so now I’ve got it. Same taste. Woo Hoo.
Instead of a green bell pepper, try using Italian frying peppers or sweet Italian peppers or in Italian ( cubanelles) depends what part of the country you are in. The pepper is light and does not have a strong pepper taste.
Does anyone have a recipe for the vinagrette type coleslaw? I don’t know my mom’s recipe.
I tried this last night and it was really good, thank you for sharing
It’s beginning to look a “not like coleslaw..too much stuff! Just use the store bought slaw mix, which is just that, Add 1 tbls spoon apple cider vinegar, 4 tbls sugar, 2 tsp mustard seed and mayo to taste, That is it!!
How about red cabbage?