This is a great coleslaw recipe for barbecues or any family dinner. My grandmother made it this way for our family gatherings when I was growing up. Everyone always talked about what good coleslaw my grandmother made. Till this day, my aunts and many cousins recall her famous coleslaw, so I thought I’d make a batch with a friend and post it here on my blog. Try it–I hope you like it! If time is a factor you can always pick up a bag of pre-shredded coleslaw mix instead of processing the vegetables. It saves time for sure. Personally though, I like fresh shredded vegetables like the old days, as that’s what I learned from my European grandmothers. Everything made from scratch is the best with no preservatives, if you can. It is healthier. Salute (Italian for to your health)!
1 head of green cabbage
1 head of red cabbage
1/2 cup mayonnaise (gluten-free versions I use are Best Foods® or Hellman’s® mayonnaise)
1/2 cup agave syrup (I use Wholesome Foods brand, but there are other gluten-free versions, too)
1/4 cup almond milk (Blue Diamond® or Silk® almond milk is what I use)
1/4 cup buttermilk (or if you are lactose intolerant you can use another 1/4 cup of almond milk can be substituted in the place of buttermilk)
2-1/2 tablespoons lemon juice
1-1/2 teaspoons of (Bragg gluten-free) apple cider vinegar
2 tablespoons onion, minced very fine
Garlic powder to taste (I use Durkee or McCormick brand spices)
Onion powder to taste
1/4 teaspoon paprika
1/2 cup plain yogurt (I use Chobani brand, or any other brand that’s gluten-free is fine)
1/4 teaspoon salt (optional)
1/8 teaspoon pepper
1. Cut both cabbages and the onion together in a food processor. (You want to mince the onion by hand ahead of time and add to processor with the cabbage.) I like the cabbage cut in fine pieces, (some people like the cabbage in slaw in slices). Cut to the size of your choosing.
2. Add the carrots, chopped to desired size . Again I like the carrots chopped in small pieces as well.
3. After processing, remove all the veggies from the food processor and place in a large bowl.
4. In a separate bowl, mix all other ingredients together till well blended. Add to the cabbage and other vegetable mix.
5. Mix well together till smooth and well blended.
6. Cover and refrigerate for at least 2 hours before serving.
I also wanted to add my grandmother’s simpler coleslaw recipe, so here it is.
Lemon juice, 2 to 3 tablespoons
1 teaspoon garlic powder or more if you like the garlic powder taste
Minced fresh onion, about 2 tablespoons
1 head of regular cabbage
Shredded carrots, 3 to 4 (depending on how much carrot you like)
2 stalks thinly sliced celery
1/2 cup mayonnaise
Salt and pepper to taste
Again, my grandmother rarely measured ingredients, so I’m going by my taste. You may want to add a little more or less of the ingredients to your liking. We love coleslaw and enjoy different recipes. Enjoy!