Mama Leone’s Coleslaw

Cuisine salad


  • 1½ to2 pounds cabbage
  • Freshly grated black pepper in ample quantities
  • 1 tablespoon grated onion can increase this to taste, as much as ¼to 1/3 cup
  • 1 tablespoon grated carrot can increase this to taste, as much as ½cup
  • 2 large garlic cloves mashed
  • ½ cup white-wine vinegar
  • ½ cup olive oil
  • 8 anchovy fillets chopped


  • Slice or shred the cabbage into a bowl. Grind black pepperover it.
  • Pour the vinegar into a pan and heat. Add garlic, carrot, onion, and olive oil;bring to a boil. Take from the heat immediately as it boils. Add anchovies,stir, and pour over cabbage. Toss, and cover tightly. When cool, cover withplastic wrap and refrigerate until well-chilled; preferably overnight.


Serves 6 to 8.
This is a little different from the usual mayonnaise coleslaw. Mama Leone (Mother to Gene) was noted for cooking or making things simple,different and delicious.
(adapted from Leone’s Italian Cooking, a wonderful cookbook written by Gene Leone as a tribute to his mother, a chef-owner of Mama Leone’s Restaurant in NYC)
This recipe has been kitchen tested.
Keyword salad, Salads and Salad Dressings