Dole Food Company’s coleslaw is a constant item on many people’s grocery lists. The delicious combination of cabbage, carrots, seasonings, and dressing makes an appetizer that perfectly complements meals.
For most people, coleslaw is a go-to appetizer that has so many uses. You can make sandwiches with them and serve the salad as a side dish at barbecues and picnics. For any large gathering, coleslaw is a standard menu item.
The good news is, with this copycat Dole’s coleslaw recipe, you can easily make the delicious treat at home, at your convenience! Making this salad from scratch only takes a few minutes, and it is satisfying to serve a homemade version instead of the store-bought version.
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Ingredients
Coleslaw Ingredients
- Green cabbage — 10 cups, shredded
- Carrots — 3 medium-sized, peeled and grated
- Fresh parsley — ½ cup, green leaves only, very finely chopped
Dressing Ingredients
- Mayonnaise — 1 ½ cups
- Honey — 3 tbsp.
- Apple cider vinegar — 3 tbsp.
- Dijon mustard — 1 tbsp.
- Celery seed — ½ tsp., crushed
- Ground black pepper — ½ tsp.
- Salt — 1 tsp.
Instructions
- Combine the shredded cabbage, grated carrots, and chopped parsley in a large mixing bowl. Give the vegetables a thorough mix to create the coleslaw base.
- In a separate bowl, prepare the dressing. Mix the mayonnaise, honey, apple cider vinegar, mustard, celery seed, salt, and pepper.
- Pour the dressing over the coleslaw mixture and toss well to coat the vegetables evenly with the dressing.
- Transfer the coleslaw into an airtight container and refrigerate it for at least 1 hour before serving.
- Before serving, give the coleslaw a final toss to ensure the dressing is evenly distributed.
Substitutions
- Dijon mustard — The dole coleslaw recipe has many taste elements, including tangy, sour, and sweet, and Dijon mustard helps to enhance the tanginess, so go with this one. But regular mustard works for this recipe, too.
- Celery seed — If you are not accustomed to using celery seeds, you can use coriander seeds. They come with a sour smell and earthy taste that suits well to this recipe.
Dietary Restrictions
- Fat-free — Other than mayonnaise, coleslaw is mainly a guilt-free food. For a lighter variation, you can make a few alterations. Prepare the dressing with low-fat mayonnaise or nonfat yogurt. For the sweet ingredient, honey, it is best to decrease the amount to one tablespoon. Don’t omit honey altogether because it is hard to achieve the umami taste without a sweetening ingredient. You can use a tablespoon of agave nectar.
Variations
- Mediterranean — For a Mediterranean twist, take out 1 cup of mayonnaise and substitute it with Greek yogurt. Other Mediterranean ingredients are walnuts and garlic. Add two cloves of minced garlic and two tablespoons of finely crushed walnuts for this Dole coleslaw recipe.
- Cheesy and meaty — Add crumbled crispy bacon and shredded cheddar cheese for a more indulgent coleslaw. Two tablespoons of crumbled bacon and four tablespoons of shredded cheddar cheese would do the trick. Adjust the quantities to your liking.
Equipment
- Measuring spoons and cups
- Mixing bowls
- Airtight container
- Mixing spoons and spatula
- Knife
- Chopping board
- Grater
Storage
- If you have leftover coleslaw, it can generally be refrigerated for up to 3 days, depending on the freshness of the ingredients and how well it was stored in an airtight container.
- To maintain the best quality and crispness, it is recommended to make coleslaw in smaller batches to avoid having leftovers. This salad is not suitable for freezing since it may lose texture.
Pro Tips
- Homemade mayonnaise — With a short ingredient list, making mayonnaise at home takes only a few minutes. But the hard work pays off because people taste the difference every time you make the coleslaw with homemade mayonnaise.
Classic Dole's Coleslaw Recipe: A Perfect Labor Day Side Dish
This copycat of Dole's coleslaw recipe has a lot to offer. You get a taste closest to the original, and a few tasty variation ideas to customize this famous salad.
Equipment
- Measuring spoons and cups
- Mixing bowls
- Airtight container
- Mixing spoons and spatula
- Knife
- Chopping board
- Grater
Ingredients
Coleslaw ingredients
- 10 cups Green cabbage shredded
- 3 medium-sized Carrots peeled and grated
- ½ cup Fresh parsley very finely chopped, green leaves only
Dressing ingredients
- 1 ½ cups Mayonnaise
- 3 tbsp. Honey
- 3 tbsp. Apple cider vinegar
- 1 tbsp. Dijon mustard
- ½ tsp. crushed Celery seed
- ½ tsp. Ground black pepper
- 1 tsp. Salt
Instructions
- Combine the shredded cabbage, grated carrots, and chopped parsley in a large mixing bowl. Give the vegetables a thorough mix to create the coleslaw base.
- In a separate bowl, prepare the dressing. Mix the mayonnaise, honey, apple cider vinegar, mustard, celery seed, salt, and pepper.
- Pour the dressing over the coleslaw mixture and toss well to coat the vegetables evenly with the dressing.
- Transfer the coleslaw into an airtight container and refrigerate it for at least 1 hour before serving.
- Before serving, give the coleslaw a final toss to ensure the dressing is evenly distributed.
Video
Notes
- Homemade mayonnaise — With a short ingredient list, making mayonnaise at home takes only a few minutes. But the hard work pays off because people taste the difference every time you make the coleslaw with homemade mayonnaise.
Nutrition
Nutrition Facts
Classic Dole's Coleslaw Recipe: A Perfect Labor Day Side Dish
Amount per Serving
Calories
270
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
15
g
Monounsaturated Fat
6
g
Cholesterol
14
mg
5
%
Sodium
448
mg
19
%
Potassium
212
mg
6
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
3403
IU
68
%
Vitamin C
31
mg
38
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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