Here’s Why My Grandmother’s Coleslaw Is Better Than Yours

My grandma was one of those soft kinds of grandmas. You know the type: full of love and hugs and kindness. You felt immediate happiness just by being in her presence and I adored her. One of my favorite ways to spend time with her was in her kitchen. It was where I got the scoop about my mom’s antics as a kid, learned about patience when it came to kneading dough, and got a whole bunch of secret tips on food and cooking.

Now, I mean no disrespect, but my grandmother’s coleslaw is the best I’ve ever had, and I’m here to say it’s probably better than yours. And with total respect to my wonderful grandma, I’m here to share how she did it. 

It might be helpful to know that my grandmother grew up in a small town on a farm with very German parents. Her mom, my great-grandmother, was an amazing cook. I never got to sample her food directly, but feel like I did indirectly, through my grandmother’s cooking. One thing they both did well was learn how to stretch food to feed many. They didn’t have much in the way of money, so they were clever and creative. That meant learning how to render as much fat as possible from bacon and knowing when to swap in the tiniest bit of butter for lard. Those tactics also applied to cooking techniques, which leads me to my grandmother’s coleslaw.

My Grandma's Secret for the Best Coleslaw

There was plenty of cabbage when my grandma was a kid. When it wasn’t being turned into sauerkraut, it was being made into coleslaw. She learned from her mom that cabbage can be a rather tough food when served raw. It also has a lot of liquid. That meant that in order to make something easy to eat and enjoy, you’d have to get your hands dirty. That’s why her secret to the best coleslaw was in the process. First she would cut the cabbage into thin slices and then add them to a colander along with some salt. She’d toss it together until she felt the salt was adequately distributed, then she’d use her hands to massage the salt into the shredded cabbage. This not only removed some of the water, but also softened the cabbage’s rough texture. She’d leave it in the colander, placing it over a bowl and then let it sit there for an hour or so. By the time she was ready to combine everything, her cabbage was perfectly seasoned and perfectly tender.

My grandmother favored creamy-style coleslaw, but this technique would work well for any coleslaw recipe, including vinegar-based slaws. It’s a great technique for uses beyond coleslaw too–try it any time you want to enjoy raw cabbage, but without its typical “squeakiness” or toughness. For example, I use this method for cabbage when I’m shredding it for tacos or for when I feel like adding it to a salad. It’s an extra step, sure, but my grandma knew it made for a better dish. Now you do too!