Gram’s Coleslaw

A Family Favorite, Gram’s Coleslaw

This was a staple at any family get together growing up, and through most of my life. I still make it with fond memories of my childhood. Terrific with burgers and at barbecues! This coleslaw is definitely an excellent choice year round! The sharp crunch of freshly shredded cabbage gives way under my knife, releasing that faint, earthy sweetness that promises the perfect base for my creamy favorite Gram’s Coleslaw. I’ve whipped up countless batches over smoky backyard barbecues, and every time, that first forkful—cool, tangy, and unctuously smooth—cuts through the richest ribs or juiciest burgers like it was made for it.

If you’re tired of watery store-bought versions that wilt after an hour, our homemade Gram’s Coleslaw recipe from scratch changes the game; it’s my secret weapon for potlucks that disappear faster than the grilled meats. Pair it with a hearty classic BBQ side, and you’ve got a crowd-pleaser that elevates any cookout. This easy creamy recipe for Gram’s Coleslaw deserves a spot on your summer rotation—trust me, once you taste the difference, there’s no going back.

Ingredients

1 head of cabbage, shredded
1 onion, finely diced
1 carrot, grated
2 ribs of celery, finely diced
1 cup mayonnaise
¼ cup vinegar
Salt and Pepper to taste

Instructions

Remove the outer leaves of the cabbage, and discard. Slice the cabbage in half, and wash thoroughly. Shred, and remove the core. In a large mixing bowl, combine all the veggies well. Next, add the vinegar, mayo, salt and pepper to your taste, and mix very well to coat the veggies completely. If desired, place in a serving bowl, cover, and refrigerate for several hours, or overnight, allowing the flavors to blend. Add a bit more mayonnaise before serving, if needed.

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