TK’s Chesapeake Cole Slaw

by TK | July 20th, 2007 | Recipes, Salads

Coleslaw is one of those crazy dishes that has about a thousand different variations. Some people make it with mayo. Some with vinegar. Sometimes it is sweet. Sometimes it is sour.

My coleslaw is more of a combination recipe, and it has the bite of Chesapeake flavoring (like you are eating crabs out on the back porch or cooking fish and chips).

TK’s Chesapeake Cole Slaw


  1. 1 ½ lb. green cabbage, quartered, cored and shredded
  2. 5 tablespoons cider or malt vinegar
  3. 1 teaspoon Old Bay Seasoning, plus more for additional seasoning
  4. 2/3 cup mayonnaise
  5. 1 small onion, grated (optional)
  6. 2 medium carrots, grated
  7. 1 tablespoon sugar
  1. In a large mixing bowl, toss the cabbage with the vinegar and Old Bay.
  2. Grate the carrots and onion directly into the bowl.
  3. Add the mayonnaise and toss well.
  4. Add sugar and remix.
  5. Sprinkle with more Old Bay to match your taste preferences.
  6. The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.
  7. For a very limp slaw, refrigerate several hours or overnight.
Think Tasty

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