Deli-Style Coleslaw for Passover is a quick and easy, one-bowl recipe for the popular creamy, tangy-sweet, carrot and cabbage salad often found in New York delis and bagel shops.
It’s vegetarian and dairy-free, so it goes perfectly with burgers, steak, or chicken.
It’s great for lunch or dinner, at picnics, BBQs, or get-togethers!
And, of course, it’s kosher for Passover!
New York delis have the BEST coleslaw and this Deli-Style Coleslaw recipe is terrific for Passover!
It’s a one-bowl recipe, so it’s quick and simple to make!
And, not only does this vegetarian side go great as a side with lots of dishes—meat and dairy—it can even be eaten on the day of the seder!
Eating on the day of the seder
Jews who keep the laws of Passover do not eat matzo or any foods that contain anything from matzo (such as matzo meal or matzo cake meal) the entire day before the seder, which is in the evening.
Some people even have the custom of not eating such foods for two weeks before, beginning on Rosh Chodesh Nissan or even as far back as Purim, which is a month before.
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
Kosher for Passover Pantry Essentials (Suggestion)
As I learned to prepare more and more recipes for Passover, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice—especially during the holiday—and not have to run out to the store or borrow from a neighbor.
So, I maintain a selection of what I consider “kosher for Passover pantry essentials” in my refrigerator and on my shelves during the week of Passover.
Having whatever you use regularly on hand, it can really save you time and effort. Just make sure to check with a qualified rabbi if you have any questions.
Here are some suggestions:
Seasoning and flavoring:
- salt
- ground black or white pepper
- granulated garlic or garlic powder
- onion powder
- ground cinnamon
- sugar (granulated)
- brown sugar
- chicken consommé powder
- onion soup mix
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- potato starch as a thickening agent
- baking powder
- matzo cake meal (matzo meal, but ground into a powder)
- condiments
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
Like deli salads? Try Deli-Style Potato Salad for Passover!
Easy Deli-Style Coleslaw for Passover
Delicious and easy to make tangy cabbage and carrot coleslaw similar to the one in New York Delis! Great for picnics, BBQs, and events on Passover!
Ingredients
- 28-32 ounces of packaged raw coleslaw (or the equivalent in freshly shredded cabbage and carrot)
- 3/4 cup mayonnaise
- 1/2 cup onion, grated very small or pureed*
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/3 cup water
- 3 tablespoons vegetable oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper, white or black
Instructions
- Pour the shredded coleslaw into a large mixing bowl.
- Add the mayonnaise, onion, sugar, vinegar, water, oil, salt, and pepper and mix very well (you can add these one at a time and mix in between if you like).
- Chill (it tastes better after it has sat for a while and gotten cold).
- Pour out excess liquid if you don't want it (as the coleslaw sits, it will seep liquid). Add a bit more mayonnaise if desired for creaminess.
Notes
MAKE SURE ALL INGREDIENTS ARE KOSHER FOR PASSOVER
* If you grate it, you will most likely see the pieces of shredded onion in the salad.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 46gSaturated Fat: 6gUnsaturated Fat: 40gCholesterol: 19mgSodium: 978mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 1g