Picture of the ingredients for the colorful coleslaw recipe, all organic, including green and red cabbage, carrots, parsley, mayonnaise, apple cider vinegar and ground up hot pepper.

Colorful Coleslaw Homemade: Make America Grate Again!

Dear Readers,

Here is my colorful coleslaw recipe for all you cabbage lovers out there. Sure, there are lots of coleslaw recipes out there, but they don’t usually show how to cut the cabbage, which makes a huge difference in texture and taste of the coleslaw. I learned from my father. He always cut up the red cabbage, which we then cooked for Thanksgiving, but that is another recipe. During the pandemic quarantine, we got groceries delivered, which I thought would never happen to me. Somehow the cabbage order got doubled. No problem. Just make America grate again!


  • 1 head Green Cabbage
  • ½ head Red Cabbage
  • 3-4 large Carrots (peeled and grated)
  • Parsley, Basil and/or Dill (fresh or dried)
  • Mayonnaise, organic (no natural flavors, which can hide less pure forms of MSG or monosodium glutamate and thousands of other ingredients)
  • Apple Cider Vinegar (with the ‘Mother’)
  • Hot pepper (optional, to taste)
Picture of the ingredients for the colorful coleslaw recipe, all organic, including green and red cabbage, carrots, parsley, mayonnaise, apple cider vinegar and ground up hot pepper.

Colorful Coleslaw Ingredients

Picture of the label on a glass jar of organic mayonnaise listing the ingredients: organic sunflower oil, organic certified humane free-range egg yolks, water, organic distilled vinegar, organic lemon juice, fair trade organic cane sugar, salt, organic ground mustard, and organic black pepper. Note the absence of “natural flavors,” which can contain monosodium glutamate or MSG that is not necessary and makes a lot of people feel bad or worse.

Organic Mayonnaise without Natural Flavors


  • Peel off the outer layer(s) of each cabbage head and compost. Cut off any bad spots and trim the stem at the bottom.
  • Cut each cabbage in half, and then cut each half in half again to make four quarters.
Picture showing half a head of green cabbage being cut in half.

Cutting a Head of Cabbage into Quarters

  • Cut the core of the stem out of each ¼ head of cabbage. Some people like to eat the core for extra roughage.
Picture showing how to cut out the stem from a quarter head of cabbage.

Removing the Core of the Stem from a Quarter Head of Cabbage

  • Slice each ¼ head of cabbage into strips, and then chop up the strips in the perpendicular direction.
Picture showing how to slice a quarter head of green cabbage.

Slicing a Quarter Head of Cabbage

Picture showing how to chop up slices of a quarter head of green cabbage.

Chopping up Slices of a Quarter Head of Cabbage

Picture showing a quarter head of green cabbage almost all chopped up.

Chopped up Green Cabbage

  • Place chopped green and red cabbage in glass bowls. I use 1.75-quart glass Pyrex bowls with lids.
  • Grate (shred) carrots and add some to each bowl with cabbage.

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Make America Grate Again!

  • Chop up some fresh parsley, basil and/or dill for each bowl, or you can use dried. I grew a few parsley plants inside this winter and then transferred them outside in the Spring after danger of frost.
Picture of three potted parsley plants growing indoors next to a sunny window.

Parsley Plants

Picture of fresh parsley being chopped up.

Chopping up Fresh Parsley

  • Add about 2-3 tablespoons of mayonnaise and 1-2 tablespoons of vinegar to each bowl of cabbage (containing about 2 cups of cabbage). Stir to mix. Add more mayonnaise and vinegar if desired to taste and to desired consistency.
  • Add hot pepper to taste (optional). I like to grind up dried habanero peppers (outside and with gloves on) in an electric coffee grinder and use a small amount as a substitute for salt on most everything.
Picture of colorful coleslaw containing light green and red cabbage, orange carrots, dark green parsley, mayonnaise, apple cider vinegar, and some ground up hot pepper to taste.

Combining the Ingredients to Complete the Colorful Coleslaw

  • Cover and chill at least 1 hour to overnight for best flavor and consistency.
  • Clean up the big mess and you have lots of healthy food to look forward to!

Bon appétit!

Lots of Love, Marie

2 thoughts on “Colorful Coleslaw Homemade: Make America Grate Again!

  1. Gunda Kube says:

    Thanks for the healthy, delicious, and nutritious recipe. Roland and I made it this morning. He loves the extra roughage as do I. Received the soap on Saturday! So wonderful!!! Vielen Dank and muchisimas gracias!

    • Dr. Marie Kube, Ph.D. says:

      Thank you for reading and for your awesome comments. I’m so glad you got the soap and that you like it. Thanks for letting me know. Funny I was just thinking of you today. Please give Roland some extra love from me to go along with that extra roughage. Vielen Dank, mil gracias, thank you! Lots of Love to you all!

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