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Creamy Coleslaw

I made a lot of coleslaw after going to a St. Patricks Day Parade in Slidell Louisiana several years ago. They not only throw beads like the traditional Mardi Gras parades, they also threw fresh cabbages, carrots and potatoes. I had to make something out of all that free cabbage so I am sharing a few of my ideas with you. This is my fastest and easiest coleslaw recipe that serves as a foundation for almost every other slaw recipe I make. It is easy to add any fresh vegetable you can find or customize the flavor with almost any kind of spice in your RV pantry.


 1/2 head cabbage (or use a package of coleslaw mix)
 1/2 cup mayonnaise
 1 Tablespoons sugar
 1 Tablespoons vinegar (apple cider is my preference)
 1/2 teaspoon celery salt
 carrot, finely chopped or shredded (optional)


In a large bowl mix the mayonnaise, vinegar and sugar, adjusting to your taste. Add more vinegar to make it more tart or more sugar to make it more sweet keeping in mind that it will be mixed with cabbage. Shred the cabbage with a sharp knife, or just open a bag of pre-shredded cabbage if you wish. Combine everything in the bowl and stir to evenly coat. Keep any leftovers covered in the refrigerator for up to three days but stir before serving to redistribute any cabbage liquid that may have separated.

Serves: 4 to 6
Cabbage Vinegar No-Cook Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.