By Patsy Terrell

Coleslaw like Grandma's



Coleslaw is one of those things that varies depending on the cook. I like it creamy with a touch of sweetness. If you prefer more tartness you can lower the sugar amount.

I confess I usually buy the bagged coleslaw ready for dressing, but if I’m chopping up my own mix, I keep it pretty simple.

Cabbage, chopped (about a pound – about half a head)

1 carrot, diced


1 tablespoon distilled vinegar
1/2 cup mayonnaise
1 tablespoon white sugar
1/2 teaspoon celery seeds
Salt and pepper to taste


Whisk together and pour over cabbage and carrot mixture. Mix well. Letting it sit for about an hour in the fridge will meld the flavors. But it will get watery if you let it sit too long. I sometimes make the dressing and stash it in the fridge then I just mix up the amount of coleslaw I want at any given moment.

You can add onions, radishes or celery to your mix and adjust the sugar to make this more or less tart. Some like to add in a dash of cayenne pepper or even some horseradish for a little kick. I like my coleslaw sweet and creamy so I keep it simple. 

  • terrell

    Patsy Terrell

    Cook's Library with Patsy is about food and food for thought. See more at Her legacy lives on with her writing and we appreciate her contribution to Kansas Living magazine.