How to Make N.Y. Deli-Style Coleslaw

by Contributor

Starting with fresh cabbage ensures a crisp slaw.

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This simple recipe is tasty on its own or a compliment to summer meals. You can create variations on this recipe by adding purple cabbage, avocados, sweet peppers, raisins or nuts.

Shred the cabbage using your food processor's thinnest blade. Empty the cabbage into a large mixing bowl.

Process the carrots in the food processor using the slicing blade. Add the grated carrots to the mixing bowl and mix the cabbage and carrots together.

Slice the cherry tomatoes into halves and set them aside. Wash and coarsely chop the parsley and add it to the tomatoes. Mix well.

Combine the mayonnaise, apple cider vinegar, salt and pepper in a bowl and mix well. Add the dressing to the cabbage and carrots, mixing until everything is well incorporated. Taste and make adjustments to the seasonings according to your preference.

Place the mixed salad into a serving bowl and distribute the tomatoes and parsley evenly over the top.


  • If you do not have a food processor, you can quarter the cabbage and slice it thinly with a knife and grate the carrots by hand. This recipe will feed about 10 people as a side dish, depending on the size of the cabbage.

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