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Fourth of July Coleslaw


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Rate this recipe 4.5/5 (12 Votes)
Fourth of July Coleslaw 1 Picture


  • 1 firm head green cabbage (about 2 pounds)
  • 2 carrots, peeled
  • 1/2 small sweet onion, such as Vidalia, peeled and chopped fine
  • 1/4 cup diced sweet bread and butter pickles
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • Pinch of black pepper


Adapted from


Step 1

Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.


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