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Classic Coleslaw

This recipe for the classic BBQ side dish is a bit lighter and less sweet than most recipes. It is great to have on hand in the fridge as it can be combined with leftover proteins and cooked grains to make an easy lunch. By massaging the cabbage and letting it marinate in the vinegar and seasoning you achieve a better texture, with less mayonnaise. Add julienned kohlrabi or turnip if you have them. Apples can make a nice addition too!


  •  ½ large head or 1 small head cabbage, cleaned and finely sliced 
    • 2 carrots, julienned or grated
      • 2 stalks celery, thinly sliced
  • 1-2 teaspoons salt 
  • 1 teaspoon white sugar (optional) 
  • ¼ teaspoon onion powder 
  • ½ teaspoon black pepper 
  • 1 tablespoon apple cider or rice wine vinegar 
  • 1 tablespoon mayonnaise 


Mix cabbage and salt together in a large bowl, massage cabbage to soften a bit and let sit for 20 minutes. Sprinkle with sugar, onion powder, pepper and vinegar. Stir well to mix and let sit in fridge for another 20 minutes. Add a tablespoon of mayonnaise and stir well to combine. Taste for salt and add more as needed. Eat within 5 days.

Submitted by Sara Jones, CSA