We love this coleslaw recipe that Andy developed. It serves 4-6.


  • 3/4 lb (4 cups) cabbage chopped into 1-inch squares (or whatever size you like) You can also use the slicer or shredder blade on a food processor for thinner strings of cabbage
  • 2 medium carrots, shredded (1 cup)
  • 1 medium onion, diced
  • 1/2 of an apple, diced
  • 1 pickle, diced (optional)
  • 1/4 cup mayo (for a lighter dressing, substitute half of the mayo with yogurt)
  • 1/4 cup ranch or Italian dressing
  • 1 T lemon or lime juice
  • 1-2 T mustard
  • Hot sauce to taste (a small squirt gives it a nice zing without being spicy)
  • Salt, pepper and Old Bay to taste


  1. Mix all ingredients until well blended.
  2. You can adjust all the seasoning and sauce ingredients to your tastes. You could try adding other fresh or pickled veggies, like peppers or dilly beans. When I make coleslaw for fish tacos, I use less mayo and more yogurt and a bit more lemon/lime juice.
  3. If possible, let sit in refrigerator for an hour or two for flavors to blend.