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Semi Homemade Coleslaw

Starting with store-bought ingredients you can make a pretty kick-butt coleslaw dressing with a little creativity and a few spices from the pantry.  My concoction changes just about every time I make coleslaw and I keep telling myself I am going to write it down one day.  Well, today wasn't that day, but I know what I put in there, just not how much.  That's OK, you can do it by taste and be even more creative.  Let's take a look at how I improved that store bought dressing to make some delicious semi homemade coleslaw.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins


  • 1 White Cabbage
  • 1 Red Cabbage
  • Vinegar (I like white wine, but whatever you have)
  • Coleslaw Dressing
  • Kosher Salt
  • Ground Cumin
  • Chipotle Powder
  • Zest of one lime


  • One of the best things my wife has bought me in a long time was a Cuisinart Food Processor.  I use that bad-boy on rubs, marinades, hummus, you name it.  The slicing disk though is a lot of fun to use on stuff lie cabbage, so first run the white and red cabbage through and place in a large bowl.  If you don't have a food processor, cut the cabbage into strips with a knife.
  • In a separate bowl, empty the contents of your store bought dressing.
  • Now here is where we are going to add ingredients to taste.  Start with adding about a tablespoon of the vinegar and stir well to combine.
  • Next, zest the lime into the dressing mixture and combine.
  • Start with a teaspoon of cummin and a teaspoon of the chipotle powder and a teaspoon of Kosher salt.  Combine well and then taste.  For more of a "kick", add some more chipotle powder.  For more of a Southwestern flavor, add more cumin.  It's up to you, get creative!
  • Now combine your new and improved semi homemade coleslaw dressing with your cabbage and refrigerate for at least an hour to let the flavors mingle!


Serving: 10g