Not Your Mom's Coleslaw Recipe

Not Your Mom's Coleslaw

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1 small cabbage, diced

6 medium carrots, grated

2 McIntosh apples, thinly sliced

1/2 cup finely chopped and toasted walnuts

5 tbls parsley, minced

4 tbls chives, minced

1 tbls rosemary, minced

1 tbls sesame seeds

1 tsp celery seed

1/3 cup mayonnaise

2 tbls lemon juice

kosher salt and freshly ground black pepper, to taste

How to make Not Your Mom's Coleslaw

Mom is always coming up with spontaneous, unorthodox recipes that wind up being fantastic.  This is not the first time we've made a non-traditional coleslaw, but unlike our first one, this one wasn't spiced up with grated ginger.  This is a really flexible recipe; you can adjust the seasonings and ingredients according to your tastes (next time we'll try adding raisins), like using tart Granny Smith apples instead of McIntosh, which we just happened to have on hand.  We were also at the last dregs of mayonnaise, and I didn't mind one bit, since I'm not a big fan.  This is almost more of a salad than coleslaw, and the crunch of the diced cabbage is really key.  It makes a great fish taco filling!

We actually used dried herbs (except for the rosemary, which I don't recommend dry since it's pretty tough), so if you don't have them all fresh on hand this will still taste terrific.

  1. Toast 1/2 cup of chopped walnuts (buy them pre-chopped for ease), let them cool, and run your knife over them briefly to break them down a little further.
  2. Dice cabbage into roughly 1/2" pieces and keep aside.
  3. Peel and grate about 6 medium carrots and put them in your main workbowl first; if you're working with dried herbs, the carrots' moisture will help them start releasing their flavors.
  4. Mince up roughly 5 tbls flat-leaf parsley (or just use parsley flakes), 4 tbls chives, and 1 tbls rosemary.  Add them to carrots along with sesame seeds, celery seed, salt and pepper.
  5. Slice 2 McIntosh apples thinly (you can halve the slices if you prefer them more bite-sized).
  6. Add cabbage, walnuts, and apples to carrot/herb mix.  Squeeze out and add about 2 tbls of lemon juice (or use a couple capfuls of lemon juice concentrate).  Add mayonnaise and stir well until veggies stop clumping and mayo is thoroughly distributed.
  7. Refrigerate at least 1 hour before serving so flavors have time to marinate and blend.

Question from the Chef

“What other traditional recipes do you like to shake up?”

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