Classic Coleslaw


Get creative – you can add just about any leafy green or root vegetable into a ‘slaw’! Try using broccoli stems, collards, or even radishes!

2 cups green cabbage, thinly sliced

1 cup purple cabbage, thinly sliced

1 cup collards, thinly sliced (optional)

1 cup carrots, shredded

½ cup green onions, sliced thin



¾ cup mayonnaise

¼ cup ketchup

2-3 tablespoons lemon juice or cider vinegar

1 tablespoon Dijon mustard

1 tablespoon sugar

½ teaspoon salt, or to taste

¼ teaspoon pepper


  1. Place the cut cabbage, carrots, collards, and green onions in a large bowl.
  2. Combine all the dressing ingredients in a measuring bowl and whisk together until evenly mixed.
  3. Pour dressing over vegetables and toss until evenly coated with dressing.
  4. Serve immediately, or chill in the refrigerator until ready to serve.
  5. The flavor gets better as it sits, so making it ahead of time and letting it sit will make the texture and flavor even better!
Serving Size:
Makes 6 cups.
Seattle Tilth
Leika Suzumura