Every summer, my family and I escape to the beach, where the sound of the waves and the sun's warmth make everything a little bit sweeter. One summer day, our neighbor, Judy, brought over a bowl of coleslaw that she had made, which completely changed how we think about this classic dish. It was crisp, refreshing, and flavorful—a true embodiment of summer on a plate.
Judy is a great cook, so we weren't surprised that her coleslaw was a hit. I quickly asked for the recipe. When she passed it along, she casually mentioned that it wasn't her creation but a recipe she got from her friend Pete. Still, in our household, it's forever "Judy's Coleslaw."
After countless attempts and tweaks in my kitchen, I've finally recreated the perfect blend of flavors that made Judy's coleslaw unforgettable. Every time we whip up a batch, it's like bringing a piece of those beachside summers to our table.
Ingredients for Judy's Coleslaw:
Slaw:
1 cabbage, about 2 pounds
3 English cucumbers, peeled, seeded and diced
5-6 carrots, peeled
1/2-1 red onion, diced
Dressing:
1/4 cup canola or avocado oil
3/4 cup cider vinegar
*1/4 cup sugar or less, according to your taste
4 tablespoons water
2 teaspoons kosher salt
*Judy uses a sugar substitute like Splenda or Sweet' n Low
**I updated the recipe and decreased the sugar. The original recipe called for 1/2 cup of sugar.**
Time-Saving Tip: Prepare the coleslaw a day in advance. It becomes more delicious each day.
Let's see what we need.
We're ready to cook.
Combine the dressing ingredients and set aside.
Cut the cabbage in half, remove the core, and thinly slice.
Peel the carrots and then continue peeling the carrots to make ribbons.
Add all of the vegetables to a large bowl and toss. Once mixed, stir the dressing and then pour all over the salad. Toss again until well combined. It's best if it sits a couple of hours before serving.
It's ready! This slaw is a true all-rounder that pairs perfectly with almost anything—whether grilling hot dogs, sizzling steaks, roasting chicken, or even serving fresh fish. It's so good that you might eat it straight from the bowl! You've got to try it to believe it.
Enjoy!
Ingredients for Judy's Coleslaw:
Slaw:
1 green cabbage, about 2 pounds
3 English cucumbers, peeled, seeded and diced
5-6 carrots, peeled
1/2-1 red onion, diced
Dressing:
1/4 cup canola or avocado oil
3/4 cup cider vinegar
*1/4 cup sugar or less, according to your taste
4 tablespoons water
2 teaspoons kosher salt
*Judy uses a sugar substitute like Splenda or Sweet' n Low
**I updated the recipe and decreased the sugar. The original recipe called for 1/2 cup of sugar.**
Combine the dressing ingredients and set aside.
Cut the cabbage in half, remove the core, and thinly slice.
Peel the carrots and then continue peeling the carrots to make ribbons.
Add all of the vegetables to a large bowl and toss. Once mixed, stir the dressing and then pour all over the salad. Toss again until well combined. It's best if it sits a couple of hours before serving.
Time-Saving Tip: Prepare the coleslaw a day in advance. It becomes more delicious each day.
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