Mayo (I use fat free), splash of cider vinegar and a sprinkle of sugar (Splenda for me) and celery seed. You could mix the mayo & sour cream if you're short on mayo.
Yup. That's the "recipe". :-)

Adjust to your taste.

My coleslaw usually just has cabbage and carrots, but I use this same dressing over all sorts of fresh veggies in the summer.

When's dinner?
Deanna

I like this one from Emeril for topping pulled pork. I don't use the green pepper though. I'd just cut back the amounts for your two cups of slaw. I think slaw is a very forgiving type of thing anyways.

Cole Slaw - Emeril Food Network

3/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
3 cups shredded green cabbage (about 1/2 head cabbage)
3 cups shredded red cabbage (about 1/2 head cabbage)
1 green bell pepper, finely diced
1 large carrot, peeled and shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley
In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

Yield: 8 servings

Now I'm craving some smoked pork!!

David

Mine is pretty simple too, I don't even use mayo, it's more a sweet and sour kind of plain coleslaw and it has no oil, a very low fat recipe with lots of celery seed, which I like. I usually don't put the pepper in there, just cabbage and carrot.

Coleslaw

3 pounds medium head cabbage, coarsely shredded
1/2 cup finely shredded carrot
1/2 cup chopped green pepper
1 cup sugar
1 cup white vinegar
3 teaspoons salt
1 teaspoon celery seed

ÂIn a large bowl, combine the cabbage, carrot and green pepper; set aside. In a small saucepan, combine the sugar, vinegar, salt and celery seed; bring to a boil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 12-16 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 73 calories, trace fat (trace saturated fat), 0 cholesterol, 459 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein.

Annie

I grew up in pulled pork country. We always made it with green cabbage, mayo (preferably Duke's which isn't sweet), a little juice from sweet pickle cubes, a pinch of sugar, celery seed and pepper. Toos that on a bun with some good hickory-smoked vinegar-based pork and call it a bit of heaven.

In my family the traditional way we always make it is with shredded green cabbage and carrots, Hellman's mayo, salt, pepper, diced onion, a little dash of vinegar and celery seed.

I use mayo thinned with Zestu Italian dressing. I don't like sweet cole slaws.

"...mayo thinned with Zestu Italian dressing."

That's an interesting approach. I will try it tomorrow.

Jim

I was watching Diners, DriveIns, Dives this past week - had to catch the same show 3 times just to get what this guy was doing down. His coleslaw was just plain cabbage but his dressing was a 'passed down' recipe.

He started by dry roasting a bunch of corn kernels, then threw them in a blender to crush, added buttermilk, salt and pepper, and then I'm certain he said ranch dressing.

Not sure what it would taste like, but the people in his restuarant seemed to like it alot.

DG, that sounds interesting..

Jim and Marilyn, I have no idea what Zestu is.

David, That Emeril's slaw sounds good to me..but hubby wouldn't be havin it..LOL To much stuff..

Deanna, Dinner was at 6...and was goood...on homemade rolls..the one's Lori had on her blog from BlissTree..but I added 1 c of White Wheat to the blend.

Well because he usually asks for Yellow Slaw..and no one seems to know what that is...Maybe Teresa does???

I have to put Mustard in his slaw that tops BBQ..I was going to only add some to his..but then I found this recipe that started with some Grainy Mustard and mayo...and it sounded good to me too..

I blopped some mustard in, tossed in some sour cream, and 2x as much mayo, then some good grinds on the peppermill..tasted...added a bit more mustard, some rice vinegar and a big ol squirt of Agave..thinned with buttermilk. It was quite tasty and had just the right bite to cut the sweetness of my BBQ sauce.

Annie, I'll have to try that cooked dressing one day. I think that was similar to something I remember at family get togethers.

I am sure she meant Zesty italian dressing.
My Mom always marinated her coleslaw overnight with zesty Italian dressing and then when she wanted to serve it, she added mayo. Simple and straight forward and still my favorite way to eat coleslaw.
Lisa

I like it made with half a mustard-y mayonnaise and half 3% fat crème fraiche.

Oooh Okay, I know Zesty..LOL that's a bit of puckery taste if I remember correctly...it's been years since I had any...

Islay, sounds a bit like what I did lastnight..it was thick and stayed well...can't wait for some for lunch today.

My favorite is very simple.

Slice the cabbage very VERY thin. (angel hair?)
Use some carrots & green peppers, too, if you like them.
(I use a grater to shred them when I use them)
Add some mustard seed & celery seed, to taste.
Sprinkle lightly with salt & a little sugar (also to taste).
Let it sit for an hour or so, until kind of 'wilted'.
Just before serving add a little white Balsamic vinegar and some Canola or Olive oil, mix thoroughly.
You might want to drain it before adding the vinegar & oil, depending on how long it sat & how much water it produced.

Sorry, I don't have exact amounts, I do this "by gosh and by golly".
In other words, by how it looks first, then by taste.

Here, we don't do Cole Slaw "over" BBQ, but this does go really good as a side with BBQ.
You could leave the sugar out completely, too.
It'd still be good.

Rusty

Rusty, that sounds very similar to a coleslaw I loved that was served as a side (condiment) at a Mexican restaurant...they no longer use it on the plate...I think whenever my family went out to eat..I'd eat mine and then everyone else...I loved it...they didn't...

My favorite is the slaw known as Fred Harvey's as in the restraunt chain or the 30's and 40's. It's pretty much like Annie's but uses cider vinegar, and some Coleman's dry mustard....and no carrots nor green peppers...but there is an onion per head of cabbage.
My MIL used to make it with some sort of a boiled dressing....contained flour and egg yolk. I need tos ee if I have that recipe.
My grandmother used to make a "cream dressing"...no recipe for sure....but she would put some cream (top milk) in a cup (preferable chipped with the handle broken off) and stir in as much sugar as would dissolve...it was my job to stir and stir....then you slowly added vinegar, while stirring....and it would get thick...slightly. She told me that I had to stir in the sugar so the milk wouldn't curdle when she added the vinegar...?
I need to look up my MIL's recipe for "boiled dressing"
Linda c