Carolyn Beem's Coleslaw

Cooking & Recipes


Edgar A. Beem, Yankee Magazine

My wife, Carolyn, is half Polish, so she really knows her way around a cabbage. We don’t completely agree on the fine points, but it’s still the best coleslaw I’ve ever eaten.


About 8 servings


1 small cabbage
1 large carrot
(about 1/2 cup chopped apple, raisins, or pineapple, in any
1 cup mayonnaise
2 tablespoons vinegar
1 teaspoon sugar
1 tablespoon dry mustard


1. Shred cabbage and carrot to desired thickness. (Carolyn likes hers coarse, I prefer mine finely chopped.) If using apple or pineapple, chop fine. Leave raisins whole.

2. Mix mayonnaise, vinegar, sugar, and mustard, and pour ¾ of this dressing over the vegetables (and fruits). Mix well.

3. Taste and add additional dressing if needed. Sprinkle with paprika, if you’re so inclined.


Preparation Method

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