Saturday, July 19, 2014

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Written By Amanda

There are so many uses for coleslaw, picnics, family get togethers, as sides for supper, or toppings for items like BBQ sandwiches and hot dogs. With just a few ingredients and some stirring you will have a side for any occasion. Now you have 2 types of coleslaw. The vinegar tarty side and the sugary sweeter side. I've made both and my family seems to like the sweeter side better. Here's my recipe for our version of coleslaw. Making this type of coleslaw is all about taste testing. Depending on sizes of cabbage heads the measurements may change up or down. What I do is add a little in at a time and taste test, add more if needed and taste test. Repeat if necessary.


1 head of  green cabbage
1 head of purple cabbage
1 bag of carrots ( I prefer the baby cut carrots)
1 jar of Mayo
1/2- 3/4 cup sugar
1/2 tablespoon of vinegar

Cut heads of cabbage in half and shred using a food processor, or cut by hand into thin shreds. Cut baby carrots into small strips. Stir in 1 cup of mayo and 1/2 tablespoon of vinegar. You want your coleslaw to be covered and not dry, but not sitting in too much liquid either. Depending on your sizes of cabbage heads you may need to add more mayo to get it to a moist consistency. Add in 1/2 cup of sugar and stir. Again depending on your heads of cabbage you may need to add  more sugar. Keep adding sugar if needed, but I wouldn't suggest adding more than 3/4 cup or it will turn too sweet. If you do happen to make it too sweet, you can try adding more vinegar to even it out. Just remember not to make it too soupy or you will have very runny coleslaw. Once you get the taste you want, cover and set in the refrigerator for at least a hour before eating. 

Vegetable Recipes