Mom’s Chopped Coleslaw

Total Time:Prep/Total Time: 20 min.

Recipe by Cynthia McDowell

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 01, 2023

For Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California

TEST KITCHEN APPROVED

Mom's Chopped Coleslaw

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Yield:6 servings
Prep:20 min
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Ingredients

  • 1/2 medium head cabbage (about 1-1/4 pounds)
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped sweet red or green pepper
  • 1/3 cup finely chopped sweet onion
  • dressing:
    • 1/2 cup mayonnaise
    • 1/4 cup sugar
    • 1/4 cup 2% milk
    • 1/4 cup buttermilk
    • 2 teaspoons white vinegar
    • 1/4 teaspoon hot pepper sauce
    • Dash pepper
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Directions

  1. 1
    Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage.
  2. 2
    Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 203 calories, 15g fat (2g saturated fat), 8mg cholesterol, 147mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 2g protein.
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