Momo’s Coleslaw
Equipment
- Large Mixing Bowl
- Small Mixing Bowl or Measuring Cup
- Whisk
- Grater
- Measuring Spoons
- Cover Or Plastic Wrap
Ingredients
- 16 Oz. Coleslaw Mix (Shredded Green Cabbage, Carrot and Purple Cabbage)
- 2-3 Tbsp Grated Onion
- 6 Tbsp Salad Oil Such As Vegetable Oil
- 3 Tbsp Filtered Apple Cider Vinegar
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1/2 tsp Dried Dill Weed
- 1/2 tsp Ground Mustard
- Ground Black Pepper to Taste
Instructions
- Add the coleslaw mix and grated onion to a large mixing bowl.16 Oz. Coleslaw Mix, 2-3 Tbsp Grated Onion
- In a small bowl or measuring cup, combine the salad oil, apple cider vinegar, salt, dill weed, ground mustard, and garlic powder.6 Tbsp Salad Oil, 3 Tbsp Filtered Apple Cider Vinegar, 1 tsp Salt, 1/2 tsp Dried Dill Weed, 1/2 tsp Ground Mustard, 1 tsp Garlic Powder
- Whisk or shake the dressing until thoroughly combined.
- Pour the dressing over the coleslaw and grated onion. Toss or stir well to evenly coat the vegetables.
- Cover the bowl and refrigerate for 2 hours, stirring thoroughly every 30 minutes.
- Stir the coleslaw once more before serving. Taste for salt and pepper.Ground Black Pepper to Taste
Notes
– Don’t skip stirring every 30 minutes. It redistributes the dressing as the cabbage softens and shrinks.
– Use filtered apple cider vinegar rather than raw, unfiltered vinegar.
Momo’s Coleslaw: The Vinegar Coleslaw Recipe Our Family Craves
There are good recipes, there are great recipes, and there are recipes that are almost required at family gatherings. Momo’s Coleslaw is definitely the latter. This easy vinegar coleslaw recipe comes straight from my grandmother, who we call Momo. She created it because she never really cared for the sweet, creamy coleslaw you usually find at cookouts. Her answer was a tangy, savory version with no mayo and no added sugar. And as far as our family is concerned, it’s pretty unbeatable.
Everyone in my family gets cravings for this stuff. My uncle will eat it with essentially anything. It has even passed the picky girlfriend test. The first time I made this for her, she asked for seconds. That’s about as strong an endorsement as a recipe can get.
What Makes Momo’s Coleslaw Different
Instead of a sweet, creamy dressing you see in a lot of classic coleslaws, this is a savory version of a vinegar coleslaw recipe. Momo uses a simple mixture of salad oil and apple cider vinegar. Ground mustard, garlic powder, dill, and freshly grated onion give it plenty of savory flavor. The vinegar keeps everything bright and tangy, while the oil softens that sharpness. Personally, the dill is what keeps me coming back for more. It creates a unique flavor in the slaw that I cannot get enough of.
There’s no sugar competing with those flavors, either. It’s simple, savory, and just acidic enough to keep you coming back for another bite.
The grated onion is one of those little details that makes a difference. Rather than having chunks of raw onion throughout the coleslaw, grating it allows the flavor to work its way into the entire bowl.
For the vinegar, use regular filtered apple cider vinegar. It should still have that familiar amber color, but you don’t want the cloudy, raw, unfiltered variety here.
Why You Really Do Need to Stir It Every 30 Minutes?
You know how “Grandma’s food just tastes better”? Have you heard of it being made with love? This is an example why and how.
Momo stirs this coleslaw every 30 minutes while it marinates. It’s an easy step to skip. But it’s that je ne sais quoi that brings this dish home. In this case, that means opening the refrigerator every half hour, pulling out the bowl, and giving everything another good stir.
There’s a practical reason for it, too. The cabbage starts to soften and shrink as it marinates. Stirring redistributes the dressing, bringing the cabbage from the top down into all that seasoned vinegar and oil at the bottom.
By the end of the two hours, the mountain of coleslaw you started with will look considerably smaller. Don’t worry. That’s exactly what you want. Give it one final stir before serving, and you’re ready to go.
So that’s the love in this dish. That’s part of why Momo’s food just tastes better.
What to Serve With Momo’s Coleslaw
My uncle isn’t lying: this coleslaw is great with almost anything. It’s even great on its own.
But if you need ideas, this coleslaw is especially good with BBQ. The bright vinegar dressing is a great contrast to a sweet, smoky BBQ sauce. Try is with these Baked BBQ Chicken Drumsticks, brisket, sausage, or as a topping on any BBQ sandwich.
It also works with burgers, other sandwiches, grilled meats, and all those heavier dishes that could use something crisp and tangy on the side.
If you’re firmly on Team Creamy Coleslaw, try my Classic Coleslaw recipe and compare the two. No judgment here.
And if you want another recipe straight from her kitchen, make Momo’s Meatloaf next. There’s something special about keeping these old family recipes in rotation.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.