How to Make Coleslaw

If you’re tired of limp, flavorless coleslaw, make your own! For a classic creamy coleslaw, toss shredded cabbage and carrots with a dressing of mayonnaise, sour cream, onion, and seasonings. If you want a lighter coleslaw, dress the vegetables with a lime juice, oil, and sugar dressing. To make a tangy and sweet Southern dressing, coat the shredded vegetables with buttermilk, mayonnaise, sugar, and vinegar.

EditCreamy Coleslaw[1]
1 head of green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup (174 g) of mayonnaise

2 tablespoons (24 g) of sour cream

2 tablespoons (3 g) of grated onion

2 tablespoons (24 g) sugar, or to taste

of white vinegar

1 tablespoon (6 g) of dry mustard

2 teaspoons (4 g) of celery seeds

Salt and freshly ground pepper to taste

Makes 8 servings

EditSouthern Coleslaw[2]
1 small head of red or green cabbage

2 to 3 large carrots

of buttermilk

1/2 cup (116 g) of mayonnaise

of white wine or apple cider vinegar

1 tablespoon (12.5 g) of granulated sugar

1/2 teaspoon (3 g) of salt

Makes 10 to 12 servings

EditTri-Color Coleslaw with Lime[3]
1/2 head of green cabbage, cored

1/2 head of red cabbage, cored

of carrots, peeled and shredded

1 large bunch of cilantro, leaves roughly chopped

of fresh lime juice

of neutral oil, such as peanut or safflower oil

1 to 2 teaspoons (4 to 8 g) of sugar

Kosher salt and freshly ground pepper to taste

Makes at least 8 servings

EditCreamy Coleslaw
Toss the cabbage and carrots in a serving bowl. Put 1 head of finely shredded green cabbage and 2 finely shredded carrots into a large bowl. Use tongs or your clean hands to mix them together.To shred the cabbage, slice it finely by hand, run it against the coarse side of a box grater, or shred it in a food processor.

Whisk the remaining ingredients to make a creamy dressing. Spoon 3/4 cup (174 g) of mayonnaise into a bowl. Add the remaining ingredients and whisk until the seasonings are combined with the mayonnaise. You’ll need:2 tablespoons (24 g) of sour cream

2 tablespoons (3 g) of grated onion

2 tablespoons (24 g) sugar, or to taste

of white vinegar

1 tablespoon (6 g) of dry mustard

2 teaspoons (4 g) of celery seeds

Salt and freshly ground pepper to taste

Stir the dressing into the shredded vegetables. Scoop the creamy dressing into the bowl with the shredded cabbage and carrots. Use salad tongs to toss the coleslaw until the vegetables are evenly coated.
Taste and serve the coleslaw. Adjust the seasoning if you think the coleslaw needs more salt, pepper, or sugar. Then serve the coleslaw or cover and refrigerate it until you’re ready to eat.You can refrigerate the creamy coleslaw in an airtight container for up to 3 days. Stir it just before serving since the dressing may separate a little.

EditSouthern Coleslaw
Shred 1 cabbage and 2 to 3 carrots. Remove the core from a red or green cabbage and then cut it in half. Cut each half in quarters and then slice them into thin shreds. Then grate the carrots against the coarse side of a box grater or shred them in a food processor. Put the shredded carrots and cabbage into a serving bowl.If you’re short on time, purchase a few bags of shredded coleslaw mix which usually contains shredded cabbage, carrots, and broccoli.

Whisk the buttermilk, mayonnaise, vinegar, sugar, and salt. Pour of buttermilk into a bowl and add 1/2 cup (116 g) of mayonnaise. Whisk in of white wine or apple cider vinegar, 1 tablespoon (12.5 g) of granulated sugar, and 1/2 teaspoon (3 g) of salt until the dressing is smooth.Taste the dressing and add more salt, sugar, or vinegar according to your taste.

Mix the dressing with the shredded vegetables. Pour the buttermilk dressing over the cabbage and carrots in the serving bowl. Toss the coleslaw gently so the cabbage and carrots are coated with the dressing.
Chill the Southern coleslaw for at least 1 hour before you serve it. Cover the bowl of coleslaw and refrigerate it to develop the flavor and texture. Then remove the bowl and serve it while it’s still cold.Refrigerate the coleslaw for up to 3 days.

To make the coleslaw creamier, stir a little extra mayonnaise into it just before you serve it.

EditTri-Color Coleslaw with Lime
Shred the cabbage and put it in a serving bowl. Take 1/2 of a cored red cabbage and 1/2 of a cored green cabbage and set them on a cutting board. Use a sharp knife to slice the cabbage into thin strips that are no wider than 1/4 in (6 mm) across. Put the shredded cabbage into your serving bowl.If you prefer, shred the cabbage using a mandoline or the shredding blade in a food processor.

Mix the cabbage with the shredded carrots and cilantro. Add of shredded carrots to the bowl. Roughly chop the leaves from 1 bunch of cilantro and add them. Then use salad tongs or clean hands to toss the vegetables with the herbs.To save time, you can purchase already shredded carrots or cabbage.

Whisk the lime juice, neutral oil, and sugar. Get out another bowl and pour of freshly squeezed lime juice into it along with of peanut or safflower oil. Whisk in 1 teaspoon (4 g) of the sugar.Taste the dressing and add the remaining 1 teaspoon (4 g) of sugar if you want it to be sweeter.

Mix the dressing with the slaw and adjust the salt and pepper. Pour the lime dressing over the cabbage and carrots in the serving bowl. Use salad tongs or a spoon to combine the coleslaw. Taste it and add salt and pepper according to your taste.
Serve the lime coleslaw. Serve the coleslaw immediately or cover and refrigerate it for up to 3 days. Keep in mind that the coleslaw will soften the longer it’s stored although the flavors will continue to develop.
Experiment with adding your favorite chopped vegetables for a little extra color and crunch. For example, add chopped bell peppers or green onions.

If you’d like to make the coleslaw several days in advance and want it to stay crispy, toss the shredded cabbage with 1 tablespoon (17 g) of salt. Let it stand for 1 hour at room temperature and then squeeze the moisture out. Then prepare the coleslaw according to your recipe.

EditThings You’ll Need
EditCreamy Coleslaw
Measuring cups and spoons

Large serving bowl



Mixing bowl

EditSouthern Coleslaw
Measuring cups and spoons

Knife and cutting board

Box grater or food processor

Serving bowl



EditTri-Color Coleslaw with Lime
Measuring cups and spoons

Knife and cutting board

Serving bowl

Small bowl


Salad tongs or spoon

EditRelated wikiHows
Make Potato Salad

Make Low Calorie Cole Slaw

Make a Traditional Greek Salad

Make Southern Potato Salad

EditSources and Citations
EditQuick Summary
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Today in History for 26th January 2019

Historical Events

1920 – Former Ford Motor Co. executive Henry Leland launches the Lincoln Motor Company which he later sold to his former employer
1961 – 1st woman personal physician to a US President – Janet G. Travell (to John F. Kennedy)
1970 – Australian Open Women’s Tennis: Margaret Court beats fellow Australian Kerry Melville Reid 6-1, 6-3; Court retains title for 9th Australian singles crown and 1st leg of her Grand Slam
1979 – Music Center Vredenburg opens in Utrecht Neth
2003 – Australian Open Men’s Tennis: Andre Agassi of the US wins his 8th and last Grand Slam title; beats Rainer Schuttler of Germany 6-2, 6-2, 6-1
2014 – NFL Pro Bowl, Aloha Stadium, Honolulu: Team Rice beats Team Sanders, 22-21; MVPs: Nick Foles, Philadelphia, QB; Derrick Johnson, KC Chiefs, LB

More Historical Events »

Famous Birthdays

1905 – Maria Augusta von Trapp, Austrian singer, inspired “Sound of Music”, (d. 2014)
1911 – Norbert Schultze, composer
1914 – Kaye Webb, English writer/publisher (Puffin Club)
1923 – Anne Jeffreys [Annie Carmichael], American singer and actress (Dick Tracy, Topper, General Hospital), born in Goldsboro, North Carolina (d. 2017)
1927 – Bob Nieman, American baseball player (d. 1985)
1965 – Allison Hossack, Manitoba, actress (Olivia-Another World)

More Famous Birthdays »

Famous Deaths

1630 – Henry Briggs, English mathematician (b. 1556)
1849 – Thomas Lovell Beddoes, English poet (Death’s Jest-Book), suicide at 45
1855 – Gérard de Nerval, French writer (b. 1808)
1979 – Nelson Rockefeller, American politician (Vice President: 1974-1977; Governor of New York (R), 1959-73), dies of a heart attack at 70
2003 – Hugh Trevor-Roper, English historian (The Last Days of Hitler), dies at 89
2011 – Gladys Horton, American musician and singer, member of the group The Marvelettes (b. 1944)

More Famous Deaths »

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How to Clean a Large Area Rug

Area rugs are typically used as an accent feature in open living spaces like a family room, den, or bedroom. Over time—especially if they’re in high-traffic areas within your home—these rugs will pick up dirt and need to be cleaned. If the rug is only mildly dusty, you can clean it with a vacuum cleaner. For stained or seriously dirty rugs, though, you’ll need to clean the rug more aggressively by using a rug shampoo.

EditVacuuming Your Rug Clean
Vacuum the top side of the rug. Turn on your vacuum cleaner and push it back and forth across the top surface of your rug to suck up loose dust and debris. Work in long, parallel strokes so that you clean the entire rug. Try to vacuum your rug at least once per week.[1] Depending on the rug’s thickness, you may need to adjust the knob on the vacuum that controls its suction power.
Vacuuming a shag rug is a great way to get dust and dirt out of its long fibers. However, turn off the vacuum’s beater bar so you don’t inadvertently tear fibers off of the rug.[2] If your vacuum doesn’t have a turn-off for the beater bar, try borrowing a different vacuum from a friend.

When you’re vacuuming an Oriental rug or a home-made or hand-knotted rug, set a sheet of nylon screening over the rug for protection. Weigh the edges of the nylon down with 3–4 books.[3]
Sprinkle baking soda onto your rug and let it sit on your rug before vacuuming every 3 months. This will help deodorize your rug.

Flip the area rug over and vacuum its underside. While rug owners typically don’t look at (or walk on) the underside of the rug, these surfaces can get quite dirty. Once the top of the rug is dirt-free, flip it over and lay the rug flat on the ground. Use the same technique to vacuum dirt and grime off of the bottom of the rug.[4]
Flip the rug back right-side up once you’ve vacuumed the underside.

Shake smaller area rugs outdoors. If your area rug is less than in diameter, pick the rug up and carry it outside. Hold on to one of the short edges of the rug, and vigorously shake it. This will dislodge any pieces of dirt, food, etc., that are stuck deep in the rug fiber.[5]
Also try beating the rug with a broom handle while you’re holding it in the air. If you see puffs of dust coming from the rug, keep beating it.[6] However, if you’re cleaning an old or expensive area rug, don’t beat it with a broom handle. In fact, depending on the rug’s condition, it might be best not to shake it outside.

Brush out lingering pet hair with a stiff brush. Depending on the type of fibers in your rug and the breed of pets in your home, pet hair may be deeply embedded in your rug. If you’ve vacuumed and shaken out your rug and there’s still fur in it, brush the rug with a stiff-bristle brush. Brush hairy spots on the rug with short, repetitive strokes to tease out the animal hair.[7]
You can purchase a brush with stiff plastic bristles at a hardware store.

Don’t use a brush with metal bristles, as these will tear up the rug.

EditUsing Rug Shampoo
Purchase a rug shampoo designed to clean the material of your rug. If you’re not sure what type of material your rug is made from, check the manufacturer’s tag. This tag should be attached somewhere on the underside of the rug. When you’re shopping for rug shampoo, find a bottle whose label states that it cleans the type of material that your rug is made of.[8]
Purchase rug shampoo at home-improvement stores and some large supermarkets. It may also be for sale at a local hardware store.

Some rug materials cannot be fully saturated with water or they react poorly to chemicals. Always double check the material for your rug before wet-cleaning it.

Test the cleaner by applying it to an inconspicuous corner of the rug. Open the container of rug shampoo and apply a small dollop to a sized patch of the rug. Wait for 1–2 hours and inspect the area where you applied the shampoo. If it’s not discolored, you’re ready to apply the shampoo to the entire rug.[9]
If the patch of rug is discolored, you’ll need to return the shampoo and purchase a different type.

Continue testing rug shampoos until you find one that works.

Take your rug outdoors and spray it with a garden hose. Since the rug shampoo will only work on wet rug fibers, the entire rug needs to be saturated. Spray water from a hose across the rug for at least 20-30 seconds. It’s best to do this on a clear, warm day so that your rug doesn’t freeze or get rained on.[10]
If you don’t have a hose (and don’t plan to purchase one), you can dump 8-10 bucketfuls of water across the surface of the rug.

Scrub the shampoo deep into the rug fibers with a soft-bristle brush. Follow the directions printed on the shampoo’s packaging and squeeze out the suggested amount of shampoo onto the wet rug. Then, set to work with a brush. Scrub the top surface of the rug until it’s covered in a thick foam of bubbles.[11]
Scrub especially hard on any areas on the rug that are stained or extra dirty. For example, the rug may have muddy footprints or food stains on it.

Spray the rug with the hose to rinse the shampoo out. Once you’ve lathered and scrubbed the entire surface of the rug and removed all visible stains, turn the hose back on and re-spray the rug. Continue to rinse the rug fibers until you’ve rinsed off all signs of suds and bubbles.[12]
If you don’t have a hose, rinse off the rug by dousing it with half a dozen buckets of water.

Squeegee the rug to remove excess water. At this point, your rug will be soaking wet. To help speed up the drying process, run a squeegee along the top side of the rug. This will press water out of the rug’s fibers. To avoid damaging the rug, always slide the squeegee in the direction that the rug’s nap goes.[13]
Buy a squeegee at any hardware store or a large supermarket.

Lay the rug flat to dry for 1-2 days. Bring the rug inside and lay it flat in an out-of-the-way area of your home (e.g., a closet or pantry). A large rug will take a couple of days to dry. Every 6-8 hours, pat the surface of the rug to see whether or not it’s dry. Once 1 side of the rug has dried, flip it over and let the underside dry.[14]
Help the rug dry quickly by setting up 1 or 2 floor fans in the room with the rug to circulate air over it.[15]
Once the rug has dried, give it a shake or 2 to fluff it up and return the rug to its spot on the floor.

EditThings You’ll Need
Vacuum cleaner

Stiff-bristle brush

Broom handle (optional)

Rug shampoo


Soft-bristle brush


If you have 1 or more large area rugs, the task of cleaning them may be more than a 1-person job. Enlist family members or ask friends to help you clean the rug(s) so it doesn’t become an all-day project.[16]
To prevent 1 side of a reversible area rug from getting worn down more quickly than the other side, turn area rugs over once per year.[17]
Wear clothes that can get wet and dirty when you’re shampooing your rug outdoors. You may also want to wear a pair of old sneakers or shoes you don’t care about.[18]
Most braided area rugs can be run through the washing machine. Check the instructions on your rug to find out what laundry settings it can be washed on.[19]
Move heavy furniture to different sections of your rug once every 3-4 months.

It’s typically effective to steam clean area rugs made from plastic-fiber materials like nylon or polyester.[20] However, you should never steam clean an area rug made from sensitive natural fibers like wool, as the mechanical cleaner will damage the fibers. Also don’t steam clean a dyed area rug, as the heat and moisture will cause the colors to bleed.[21]
Do not hang a wet rug over a clothesline to dry, as the rug’s shape will be distorted.[22]
EditSources and Citations
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