Recipe courtesy of

Chef Laura @

Chef Depot

Kitchen Supplies & Gourmet Foods


Yield 8 Servings




8 oz. Carrot, peeled and shredded

14 oz. Green Cabbage, quartered and sliced thin

8 oz. Mayonnaise

1 oz. Cider Vinegar

2 oz. Sugar

Salt & Black Pepper, as needed

1/2 oz. Chef Depot House Seasonings


Method :

Peel the carrots and cut off tops and bottoms, using a box grater, shred the carrot with the coarsest grating holes.

Remove a few of the outside leaves from the cabbage, use a large Chef knife to cut the cabbage into quarters, remove the core from each piece. Use a sharpening steel often to insure your Chef knife is as sharp as possible, this will allow you to easily cut thin strips of cabbage. Lay each quartered cabbage piece on its side and cut into very thin strips. If pieces are too large, cut them in half. In a large mixing bowl, combine the mayonnaise, spices, sugar and vinegar and wisk together. Taste and adjust seasonings. Add carrot and cabbage to the bowl and toss together. Place in refrigerator for several hours. The coleslaw tastes better the next day! We like to serve our coleslaw at BBQs, Picnics and as a salad course

with lettuce under liners on small plates.


Chefs Notes- This recipe was passed down through several generations.

It is a great recipe to teach children how to cook!

We like to use a large solid Maple Cutting Board (Emeril uses this board on TV)

it will not move during preparation of this recipe.


Recipe courtesy of

Chef Laura @


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