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Summer Slaw 🎬

Summer Slaw 🎬

Today’s lesson is 277 words, a 1 min 6 sec reading time. Subscribe here.

📍 Introduction

Coleslaw isn’t a perennial favorite for nothing. It’s economical, filling, nutritious (hello, fiber), and can be quite healthy (depending on how much mayonnaise & sugar you add). 

The key to making great coleslaw is letting it marinate for at least 8 hrs. Also, slicing the cabbage thin is critical, so keep that knife razor-sharp or try your hand at (safely) using a mandoline.

Two famous recipes worth checking out hail from 2nd Avenue Deli - one of the oldest & most famous kosher delis in the nation. Health Salad is a light appetizer, served at the table before you order. Coleslaw is typically served as a creamy side with sandwiches. 

This recipe was inspired by those two recipes & blends the best of both. It is lighter than a traditional coleslaw but richer than simply marinated. 


  • 1 head of green or purple cabbage, sliced thin 

  • 2 cups finely shredded carrot

  • 3 tbsp vinegar (e.g., white, champagne, apple cider) 

  • 2 tbsp sugar 

  • 3 tbsp mayonnaise (optional, add more to taste) 

  • 1 teaspoon salt 

  • 1 teaspoon pepper to taste (optional) 


  • Remove the outer leaves of the cabbage - they can be rubbery

  • Slice the cabbage in half and cut out the core  

  • Slice the cabbage as thinly as possible

  • Shred carrot (with grater or food processor)  

  • Mix the dressing in a large bowl

  • Add cabbage & carrots, toss 

  • Let soak/marinate for 8+ hrs

  • Store for up to a week in a large jar or covered bowl 

📓 Notes, Tips & Tricks: 

  • Flavor preferences are personal. Adjust ingredients to your liking.  

  • For some added glam, combine both purple & green cabbage. You can save the two remaining halves for the next week. 


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