Creamy Coleslaw Recipe

A good coleslaw can serve as an all-purpose side dish. It goes with barbecue, with sandwiches with grilled chicken, even with steaks.



  • 1 lb. (about 1/2 medium head) cabbage
  • 1 medium onion, peeled and grated
  • 1 carrot, peeled and grated
  • 6 radishes, grated
  • 1/2 c. mayonnaise
  • 2 T. red wine vinegar
  • 1 t. celery seeds
  • 1 t. salt
  • resh ground black pepper


  1. Quarter the cabbage head, trim off the core and remove the outer, dark green leaves. Cut each quarter across into the thinnest strips you can.
  2. Transfer the cabbage to a large mixing bowl. Add the onion, carrot, and radishes and toss together.
  3. Add the mayonnaise, vinegar, celery seeds, salt, and pepper to taste and gently toss with our hands, making sure the dressing is evenly distributed.
  4. Serve immediately or keep cold in a refrigerator or ice-filled cooler until ready to use, up to 48 hours.

Serves 8

 From Mario Tailgates NASCAR Style Cookbook