RecipesUSA 
Classic Coleslaw
A versatile American side dish using cabbage, carrots, and onions from the garden.
Ingredients
- ½ head cabbage (green or purple), shredded
- 2 carrots, grated
- ½ onion, thinly sliced
- ½ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey or sugar
- 1 tsp mustard
- Salt & pepper
- Optional: celery seeds, raisins, dill, shredded apple
Method
- 1
1
- 2
2
- 3
3
- 4
4
Swaps & variations
- Creamy Southern slaw → add buttermilk
- Vinegar slaw → remove mayo, add extra vinegar
- Sweet slaw → add apple & raisins
- Dill slaw → add fresh dill & lemon
Storing & freezing
Keeps 2–3 days refrigerated. Do not freeze (cabbage becomes watery).
Grow it yourself
- Cabbage Start indoors and transplant when seedlings are 4–6 inches tall.,Prefers cool weather (spring/fall).,Needs firm soil and steady moisture.,Apply compost before planting.
- Carrots Direct sow in loose, sandy soil.,Thin seedlings early to avoid forked roots.,Keep consistently moist during germination.
- Onions Plant sets in early spring.,Keep weed-free.
- Dill (optional) Sow directly in spring.,Prefers full sun and moderate watering.,Attracts beneficial insects.
- Cover cabbage beds with netting to block cabbage moths.
- Interplant dill and onions to repel pests.
- Carrots: use row covers for carrot flies.
- Mulch to prevent soil temperature swings.
- Cabbage Harvest heads when tight and firm.,Leave outer leaves to encourage regrowth.
- Carrots Pull when smooth, firm, and brightly colored.
- Onions Harvest when tops fall over naturally.
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