My Grandma’s Simple Trick for the Best Coleslaw

My grandma had magical powers in the kitchen. It’s the only way to explain how everything she made was the best version of itself. From cinnamon rolls and Christmas cookies to Sunday roasts and mashed potatoes, she just knew things.

Her coleslaw was hands-down the most melt-in-your-mouth slaw I’ve ever had. I thought to myself, What’s her secret?

Then, I noticed a simple difference between her coleslaw and all the other recipes I'd tried. Here's what I learned from spending time in her kitchen.

Why My Grandma's Coleslaw Was the Best

It’s a small detail, but a key one: She chopped her ingredients more finely than anyone else.

Most coleslaws have slices of cabbage and other ingredients that are small-ish but clearly discernible from one another. The same ingredients in my grandma’s version were chopped up extra small, almost becoming one with each other. Everything looked like it had been through a very precise food processor that produced uniformly small pieces, without going overboard. (No one wants pulverized coleslaw.)

I suspect Grandma's other secrets will forever remain a mystery (though I think chopped-up bay shrimp may have played a part in her coleslaw; do with that information what you will). But I know for sure that finely chopping the ingredients creates the optimal texture.

Overall, the coleslaw still has a nice crunch, but it also melds with the dressing for extra-creamy bites.

How To Achieve the Right Texture

My grandma had superior knife skills and chopped all of her ingredients by hand (I told you she was magical). I recommend starting things off in a food processor, then taking another pass with a chef's knife to have more control over the final size of the carrots and cabbage.

With summer in full swing, no time is better than now to try out this trick with your coleslaw recipe. Chop to it!