Judy's Coleslaw

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.

Judy's Coleslaw

Ingredients

Slaw:

• 1 green cabbage (about 2 pounds), shredded

• 3 English cucumbers, peeled, seeded, and diced

• 5–6 carrots, peeled and shredded

• ½ to 1 red onion, diced

• 
  

Dressing:

• ¼ cup canola or avocado oil

• ¾ cup apple cider vinegar

• ¼ cup sugar — or less, to taste*

• 4 tablespoons water

• 2 teaspoons kosher salt

• 
  

Judy often uses a sugar substitute like Splenda or Sweet’N Low.* This version uses less sugar than the original, which called for ½ cups.

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.

Mix the dressing ingredients together and set the mixture aside.

Slice the cabbage in half and remove the core. Then, thinly slice the cabbage.

Begin by peeling the carrots. Once peeled, continue to peel them into thin ribbons.

In a large bowl, combine all the vegetables and toss them together. Once mixed, stir the dressing until it is well combined, then pour it over the salad. Toss everything together again until all the ingredients are evenly coated. For the best flavor, let the salad sit for 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!

Judy's Coleslaw

Ingredients

Slaw:

• 1 green cabbage (about 2 pounds), shredded

• 3 English cucumbers, peeled, seeded, and diced

• 5–6 carrots, peeled and shredded

• ½ to 1 red onion, diced

• 
  

Dressing:

• ¼ cup canola or avocado oil

• ¾ cup apple cider vinegar

• ¼ cup sugar — or less, to taste*

• 4 tablespoons water

• 2 teaspoons kosher salt

• 
  

Judy often uses a sugar substitute like Splenda or Sweet’N Low.* This version uses less sugar than the original, which called for ½ cups.

Mix the dressing ingredients together and set the mixture aside.

Slice the cabbage in half and remove the core. Then, thinly slice the cabbage.

Begin by peeling the carrots. Once peeled, continue to peel them into thin ribbons.

In a large bowl, combine all the vegetables and toss them together. Once mixed, stir the dressing until it is well combined, then pour it over the salad. Toss everything together again until all the ingredients are evenly coated. For the best flavor, let the salad sit for a couple of hours before serving.

Time-Saving Tip: Prepare the coleslaw a day in advance. It becomes more delicious each day.