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Mom’s Chopped Coleslaw

For Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1/2 medium head cabbage (about 1-1/4 pounds)
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped sweet red or green pepper
  • 1/3 cup finely chopped sweet onion
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1/4 cup 2% milk
  • 1/4 cup buttermilk
  • 2 teaspoons white vinegar
  • 1/4 teaspoon hot pepper sauce
  • Dash pepper

Directions

  • Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage.
  • Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 203 calories, 15g fat (2g saturated fat), 8mg cholesterol, 147mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 2g protein.

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