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Jill is a mother, wife, teacher, artist, creative genius, and writer. She works daily on her blog at SimpleDailyRecipes.com. When she is not home schooling her kids or writing for her blog, Jill likes to experiment in her kitchen to create new food delights.

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Traditional Coleslaw

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(2 votes, average: 4 out of 5)

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“Coleslaw” comes from the Dutch koolsla, from kool cabbage + sla salad. Defined as a simple salad made from sliced cabbage. But we KNOW it’s not THAT simple, don’t we?

Oh sure, slicing up the cabbage is easy. Creating the dressing is the hard part! Getting that balance of creamy, tangy sweetness to moisten all that sliced salad is tricky. Well, tricky for me, anyway.
This time I got pretty darn close to the way I like coleslaw.

HERE’S WHAT I PULLED TOGETHER

1 small head green cabbage, quartered
1/4 small head purple cabbage, halved
4 small carrots
1/2 medium yellow onion

Using a food processor with the slicing blade, shred the cabbages and onion. Have a large bowl ready to transfer the shredded salad. Change the blade out with the grating blade, continue to shred carrots. Toss the vegetables together until well mixed.

Dressing

1 cup fat free plain yogurt
1/2 cup mayonnaise
2 teaspoons sugar
3/4 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

Still using the food processor, replace the grater blade with the dough blade (the smaller one used for making bread dough). Put all the dressing ingredients in the processor and pulse until it’s combined. Pour dressing over coleslaw and toss until coated evenly. Refrigerate until ready to eat.

Coleslaw is ready to eat right away, but it gets better on the 2nd and 3rd day. I don’t about the fourth day, we ate it all by then.

There Are 7 Responses So Far. »

Comment by Soyun on 15 July 2008:

I LOVE coleslaw. It is really good in summer. Your coleslaw looks really great. I am going to try the recipe this weekend and let you know how it went.:)
Soyun.
Comment by Vani on 15 July 2008:

Thanks for sharing the rcipe Jill:)

A question, “dry mustard” - u mean dry mustard powder or whole mustard?
Comment by Jill@SimpleDailyRecipes.com on 16 July 2008:

Welcome Soyun! Please do come back and tell me what you think, gently.

Hey Vani!
The original recipe called for dry mustard powder, so that’s what I passed onto to y’all. But now I have to confess something to you. I NEVER, NEVER have that spice on hand.

I end up grabbing the spicy mustard jar out of the frig that is ALWAYS on hand. I measure out twice the amount the recipe calls for then move onto the next ingredient.

NO ONE has ever called me on it, or noticed it missing. I rarely come upon recipes that call for this spice, so I refuse to buy it only for it to go to waste sitting in the spice cabinet.

I don’t even know what real dry mustard powder tastes like in a recipe.

So there, I’ve confessed.

Does anyone have a Spice Confession they would care to share? I don’t want to be the only one hanging my dishcloth in the wind.
Comment by Jane Marie on 17 July 2008:

I have been meandering through your blog and am thoroughly enjoying it. I added you to my blogroll at my website. Great recipes.
Comment by Jill@SimpleDailyRecipes.com on 18 July 2008:

Thank you Jane Marie!
Comment by Vani on 18 July 2008:

Great Jill!

We usually add mustard powder to pickles… It has a very strong aroma and adds great falvour to the food…. try it out:)
Comment by Jill@SimpleDailyRecipes.com on 19 July 2008:

Ok Vani, I will. I’m heading out today to look for bulk spices and shop for olive oil. I will add it to my list.

But only because your the first friend I know who actually uses it and recommended it.

I’ll be sure to let you know what I really think.