classic slaw with cabbage
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Homemade Cabbage Cole Slaw

Crisp and tangy and creamy and crunchy—this slaw has it all. If you are someone who prefers a sweet slaw, just stir in about a tablespoon of sugar to the dressing, and you'll be all set.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: Cole Slaw
Servings: 8
Calories: 56kcal
Author: Molly Watson


  • 1 small head Savoy cabbage
  • 1/2 small red onion
  • 1 medium carrot
  • 3 tablespoons heavy cream
  • 1 tablespoon malt vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seeds (optional)


  • Halve, core, and shred the cabbage. Peel and thinly slice the onion; put the slices in a small bowl, cover with cold water, and set aside. Peel and grate the carrot.
  • In a large salad bowl, combine the cream, vinegar, salt, pepper, and celery seeds, if using.
  • Add the cabbage and carrot to the bowl. Drain the onion slices and dry on a clean kitchen towel or layers of paper towels. Add to the bowl. Toss everything together and serve, or cover and chill for up to a few hours before serving for a wiltier, softer slaw.


Calories: 56kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 185mg | Potassium: 293mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2480IU | Vitamin C: 35.8mg | Calcium: 47mg | Iron: 0.5mg