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Classic Coleslaw

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Serves 4| Hands-On Time: | Total Time:



  1. In a small bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar, and caraway seeds.
  2. Slice the cabbage in half through the stem end. Remove and discard the core. Thinly slice the cabbage to create long, thin shreds.
  3. Grate the carrots on the large hole of a box grater.
  4. In a large bowl, combine the cabbage, carrots, scallions, and parsley. Add the dressing and toss. Cover and refrigerate for at least 1 hour before serving.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 384.22Calories From Fat 78%
  • Calcium 145.93mg
  • Carbohydrate 21.48g
  • Cholesterol 24.43mg
  • Fat 33.37g
  • Fiber 6.83g
  • Iron 2.21mg
  • Protein 4.56mg
  • Sat Fat 3.62g
  • Sodium 375.47mg
What does this mean? See Nutrition 101 .

Quick Tip

Frozen peas
You can improvise with whatever vegetables you have on hand, from fresh broccoli to frozen peas.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.