Recipe by Catherine S
"This has been my favorite coleslaw recipe for thirty years. It's easy to make and tastes delicious. Blend dressing in the food processor if desired."
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cabbage, thinly sliced
mayonnaise, or more to taste
OMG!!!! This is by far the Best tasting Coleslaw Recipe I've ever tried!!!! Very simple. We ate it as soon as I made this. It wasn't even chilled. Thank You Catherine.
I haven't actually tried this recipe but it sounds just about exactly like my family's recipe. (My family is German, Irish, and Czech and the recipe likely came from the German and Irish side of the family.) I'm not sure if the recipe author forgot to write this step but we always shred the cabbage and salt it and let it wilt before adding the dressing. We've tweaked it slightly but the flavor remains constant. We now use partially non-fat yogurt to save on calories and the rest mayo. Another idea is that if seeds present an annoyance to perhaps folks with braces or people fussy about their teeth there is such a thing as ground celery seed that is available and we now use that every time we make coleslaw. If ground celery seed is unavailable you could always grind the seed yourself in a coffee grinder dedicated to spices alone.
yummy so very good, creamy and full of flavor. I used bagged coslaw with carrots. So happy with the results of this recipe.
Great coleslaw. Made it as written except added some shredded carrots as well for color. I like the simple list of ingredients.
I made with 2 packets stevia instead of sugar, and with cumin seeds instead of celery seeds, using bagged cole slaw mix. Excellent.
Easy, quick and good. The kids liked it.
Amazingly good. Just like my most fave slaw from a certain fast food restaurant. I used bagged slaw mix to make it even more simple.
This was fantastic!!! I used a bag of shredded coleslaw and doubled the recipe. Yummy!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy German Coleslaw
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 132
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