A bag of coleslaw mix offers a convenient shortcut, but for fresher results and cost savings, you can do it yourself in minutes!
Below I share my favorite ratios, the quickest way to make consistent shreds, and a few tips for truly stunning salads.
Cabbage is economical, widely available throughout the year, and keeps in the refrigerator for several weeks. Same goes for carrots.
So, while a store-bought bag of coleslaw mix offers a convenient shortcut – one that I’ve relied on many times – there’s good reason to regularly keep these ingredients in your crisper drawer.
You may be surprised just how quickly you can slice or shred these veggies into a crisp, colorful salad or slaw. And in our house, simply keeping these ingredients on hand guarantees that we eat (and enjoy!) more colorful, balanced meals.
It’s also worth noting that coleslaw mix can be used in far more ways that the traditional, mayo-based picnic fare. Although that’s fair game too!
For added value, when you buy a head of cabbage and carrots, you will get the equivalent of multiple bags of the pre-shredded mix . If you don’t want to use it all for salads, you can roast it. Or use in a stir fry. (More family favorite recipes are linked below.)
For its gorgeous jewel tone, I like to include red cabbage in my coleslaw mix. But no worries if you prefer not to buy two heads of cabbage. For the classic look, you can stick with all green.
And while a mix of red and green may ramp up the visual appeal, the taste of the two varieties is basically the same. (My younger son doubted me on this recently, so he did a taste test and couldn’t detect a difference.)
What is the basic formula to replicate a bag of coleslaw mix?
How much? The standard bag weighs in at 14 ounces. Sometimes they are 16 ounces, and on occasion I see 12-ounce bags. When using shredded cabbage in place of the bag mix, use about 6 cups total.
Ratios: Any combination of red and green cabbage will taste great, but to mimic the standard multi-color slaw mix, I use 3 parts (9 ounces) shredded green cabbage, 1 part (3 ounces) shredded red cabbage, and a little over a ½ part (2 ounces) shredded carrots.
That said, you can mix up the ratios or use just one color cabbage.
The result is a crisp, vibrant mix that is as visually appealing as it is fresh and flavorful. The fresher mix also means that leftovers hold up better and longer.
How long does shredded cabbage last?
Stored in an airtight container or sealed bag in the fridge, the shredded cabbage should keep for at least a week. That said, for optimal freshness, I try to use it within 2-3 days. Then, any leftovers will still have good life.
Preparing the cabbage:
- First remove any wilted or discolored outer leaves, and then rinse the cabbage under cold water and pat dry.
- Place the cabbage on a cutting board, stem side down. With a sharp chef’s knife, cut the head in half lengthwise from the top through the center of the core.
- Place the cabbage halves cut-side down, and slice in half again, into quarters.
- Core the cabbage as shown below.
- Finally, thinly slice the cabbage and shred the carrots by hand or with a mandolin. (Details and photos, below.)
You can control the thickness of the shreds with any of these shredding methods. And if decide you’d like shorter shreds, simply chop a few times across the length of the shreds.
Delicious ways to use a bag of coleslaw mix, whether DIY or store-bought:
- Easy Egg Roll Stir Fry
- Fall Slaw
- Chicken Wraps with Favorite Peanut Dressing
- No-Sugar Horseradish Coleslaw
- Original Cumin Lime Slaw – one of my go-to recipes, as it complements everything from burgers to DIY burrito bowls and all things Tex-Mex
- Cumin Lime Slaw (mayo-free version)
- The Rachel
- Easy 2-Ingredient Fermented Sauerkraut
- Southwestern Confetti Coleslaw (no mayo)
- Bacon Roasted Cabbage Wedges – a delicious way to use leftover, uncut cabbage
- Vietnamese-Style Chicken and Cabbage Salad (recipe coming soon)
I’d love to know if you try this and if there are any other kitchen basics you’d like me to address. Leave a comment and don’t forget to tag your photos @fountainavenuekitchen on Instagram and Facebook. Your feedback, comments, and shares are always appreciated.
DIY Coleslaw Mix
Ingredients
- 9 ounces (3 parts) green cabbage
- 3 ounces (1 part) red cabbage
- 2 ounces (⅔ part) carrots
Instructions
- Thinly slice or shred the cabbage and grate or shred the carrots. A sharp chef’s knife, a box grater, or a mandolin may be used. (See post, above, for details and helpful hints.)
- Storage: The slaw mix will keep in an airtight container or sealed bag for up to a week in the refrigerator. For optimal freshness, however, I try to use it within 2-3 days. Then, any leftovers will still have good life.
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