DIY Coleslaw Mix
Yield: 14 ounces or roughly 6 cups
Following is the basic formula to replicate a standard, 14-ounce bag of coleslaw mix. For recipes and lots of other helpful information, see the post above.


  • 9 ounces (3 parts) green cabbage
  • 3 ounces (1 part) red cabbage
  • 2 ounces (⅔ part) carrots


  1. 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.


Keep in mind that any combination of red and green cabbage will taste great, as the flavor is basically the same (and for a basic slaw, just green works too). Simply shredding your own cabbage will yield a fresher, more economical salad or slaw. Colorful appearance is a bonus!

More recipes at