The Washington Post

"Instant" Coleslaw

"Instant" Coleslaw 5.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Sunday Starts Apr 9, 2008

Most coleslaw recipes call for the finished product to rest for anywhere from 30 minutes to overnight. This slaw is ready to serve right away. Nick Malgieri learned to make it in culinary school almost 40 years ago. It's still his go-to accompaniment for ribs or pulled pork.

If not serving immediately, cover and refrigerate it for up to 3 days.

Servings: 5 cups
  • 1/2 large head green cabbage (about 1 1/2 pounds)
  • 3 scallions, white parts only
  • 1/4 medium green bell pepper, seeded and coarsely grated
  • 1/4 medium red bell pepper, seeded and coarsely grated
  • 1 medium carrot, peeled and coarsely grated
  • 1/2 cup cider vinegar
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup low-fat or regular sour cream (do not use nonfat)
  • 1/2 cup low-fat or regular mayonnaise (do not use nonfat)

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Cut the cabbage into 1/8-inch shreds and place in a large mixing bowl. Cut the scallions crosswise into very thin slices and add the peppers and carrot, mixing well.

Combine the vinegar, salt, sugar, sour cream and mayonnaise in a large measuring cup and whisk until smooth. Add to the prepped vegetables and mix well. Serve immediately, or cover and refrigerate until ready to use.

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Recipe Source

From cookbook author and pastry expert Nick Malgieri.

Tested by Jill Grisco.

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Nutritional Facts

Calories per 1/2-cup serving (using low-fat sour cream and mayonnaise): 84

% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 2g 10%

Cholesterol: 8mg 3%

Sodium: 351mg 15%

Total Carbohydrates: 6g 2%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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