This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
This is just like the recipe my gramma makes for me. But like she, and others on this site have suggested, you don't need that much oil. I used 1/4 cup and a little less sugar, with great results.
Read MoreI have not made this exact recipe, but have made on that is very simmilar. It also sees to have too much dressing, but since we make the slaw on a regular basis, we just save it for the next batch.
Read MoreThis is just like the recipe my gramma makes for me. But like she, and others on this site have suggested, you don't need that much oil. I used 1/4 cup and a little less sugar, with great results.
Very pleasant flavor and a no-fuss preparation, so this earns a 5-star. I followed the recipe with no changes and the end result was just what I was hoping it would be - a non-creamy slaw with a great flavor. Just a note: please don't "downgrade" a recipe if you don't follow the steps precisely. It is possible to alter a recipe and still give the original 5 stars, (for flexibility!), but it's not right to assign a lukewarm or negative rating if you didn't actually make the recipe as written.
I made this last night using red cabbage.I had cider vinegar on hand and it was great.I halfed the recipe,like some suggested and added a carrot.It was so pretty! My family loved it!
I wouldn't suggest dropping the sugar or vinegar but yet the oil, seems a bit much for this recipe but still great, I also used a preshreded bag and there was way lots of dressing left over. I say drop the oil to about 1/4 cup or less and try that.
This is delicious! I cut way back on the oil--I used just 1/4 cup, as other reviewers suggested, and it was just right. If you like a sweet slaw, as I do, I do not recommend cutting back on the sugar. The very first time I made this, a friend asked me for the recipe!
This recipe has excellent flavor and is a great alternative to coleslaws with lots of mayo. However, I agree with the other reviewers that the sugar and oil in the dressing can be cut back with no loss of flavor. I cut the dressing recipe in half, and then scaled back the sugar and oil, to a very scant 1/4 cup each, instead of the 3/8 cup it should have been for a half recipe. Then I used the regular amounts of cabbage and onion, and threw in a couple handfuls of grated carrot. We loved the flavor...try apple cider vinegar instead of white vinegar for a different taste.
I like vinegar coleslaw better than the creamy style. I think this is the best vinegar version I've had. I used a 16oz bag of coleslaw mix but there was too much dressing.
I love this type of coleslaw. A good substitude for my friends russ's--he passed away and took the recipe with him. His recipe was had a lot of oil as well so this one seemed very close. Made exactly the first time, I always do, then tweaked a second time with red cabbage and red bell pepper--just a bit of bell pepper. Turned out GREAT!!!!
This recipe makes a great coleslaw. I found it a little on the sweet side, and like others suggested I will use less oil next time. It still tasted super. I highly recommend it!
Excellent recipe! I added shaved fennel & red bell pepper slivers; & reduced the oil to 1/3 cup & the sugar to 1/2 cup. My husband ate every bite, which was amazing, as he's not a big vegetable eater. He remarked by saying "yum!" a few times. That warrants 5 stars in my book.
Just like we make it back here in PA Dutch country. A variation here is to add some finely diced green pepper and call it pepper slaw.
I like the flavors that meld in this recipe, but too oily....I suggest a tablespoon or so. A bit too sweet for my tastes as well - otherwise, good stuff!
Delicious, and very easy to make! I use a bag of coleslaw and make half the sauce... perfect!
I love coleslaw and this one is uniquely, different from the traditional creamy slaw. I love the bite that the vinegar yields. Although, I agree that the recipes make a lot more dressing than one head (or pre-shredded bag) of cabbage can handle. Either cut recipes in half, double vegetables, or pour some off after tossing slaw well. Served cold is best.
Wonderful Slaw - I used a 16oz bag of chopped cabbage and added diced green, red pepper and onion. Otherwise I used 1/2 cup vinegar, 1/2 cup sugar and 1/4 cup oil. Added less salt and celery seed - I've been looking for a long time for such an easy recipe -- thank you allrecipes for this site.
This is now my regular cole slaw recipe. It's so easy, and versatile, that I don't have to refer to the recipe... which is the best recipe! I do usually use white or yellow onions instead of the green, as I like the sharper taste and it's what I usually have on hand. But, the green onion does give it a nice, milder flavor. Great recipe and so easy... thank you!
Oh my gosh! This is so good. Served with Asian Salmon and garlic mashed potatoes. I was only serving two so halved the recipe and it was still terrific!
Very good!!! This recipe could easily accomodate 2 head of cabbage. You may want to cut liquids in half if using 1 head. I followed the recomendations of some to use only 1/4c. of oil and the slaw turned out great. Also used red onion, juliene carrots and 2tsp. of celery seed. As has been stated before, the flavors became more complex after a couple of days.
As others recommended I slightly reduced the oil and sugar. I have to say this is excellent coleslaw I'll be making this a lot.
I halved this recipe for my mom and I for dinner. We loved it. She took half my leftovers home with her. I had never had warm coleslaw before. I was surprised at how delicious it was. I will definitely make this again.
Love it, since I am not a big mayo coleslaw person. One of my favorite basic non-mayo coleslaws. I always slice the cabbage with a mandolin a fine setting, makes it like you get at some restaurants - long, fine strands. The only things I do different, and would suggest trying are: use only 1/4c sugar, 1/4c oil (olive). Heat vinegar, sugar, salts to a light boil and reduce heat. Add cabbage to the boiling mixture, then add oil over the top. Quickly toss and remove from the heat. Add a dash of pepper, cayenne pepper and toss again. Let chill covered in the refridge. Great recipe.
This was really good... after sitting a while (the slaw, that is). I used a large head of cabbage and added shredded carrot for much-needed color. I successfully used 1/4 of the oil. I tried adding half the sugar, but in the end used the full amount, and was satisfied with the result. I myself wasn't too ecstatic about the celery seed, and will lessen it somewhat next time...there WILL be a next time =) Oh, I agree that the recipe (if made as directed) has too much dressing, but a good part of the liquid in the bowl is actually the liquid the given off by the cabbage (the salt wilts it).
My boyfriend is of german descent and he loves recipes like german potato salad. So i decided that I would make this for us and it was soooo good! I love that it wasn't a creamy sauce, the bite of the vinegar and the celery seed made it very tasty. I definitely will be make this dish again!
Love this recipe! Easy to make up, keeps well, in fact the longer it sets the better it gets. Never had it last very long.
I made this for 14 people at my bbq. Because my dh is German I add chopped bacon and the bacon grease but reduced the oil (for the sake of our health, lol). Everyone loved it so much that I had none left over. Will be making this often.
Made the German Coleslaw to go along with my Jager Schnitzel and spaetzle dinner. Surprisingly delicious! Extremely easy and quick to make and it complimented my meal wonderfully. This is one slaw I will make again and again.
Great stuff! Got to cook for my grandma for the first time who is German from Wisconsin she loved it! Place coleslaw in a big plastic tub and shake after you you pour boiling mixture. Refrig overnight.
Loved it. I put a little less sugar and and only 1/4th cup oil oil. It was great!
This was an easy and very tasty recipe. I used half red and half green cabbage for looks and added one shredded carrot. I packed the brown sugar and used just what the recipe called for and it was great. I served this with pulled elk sandwiches and everyone added it as a topper and it was a hit. I will absolutely make this again.
Yummy! Reminds me of the slaw they put on the sandwiches at a famous eatery in Pgh! Great change of pace from the creamy coleslaw. I used a bag of angel hair cabbage. It was enough for 4 people. Very refreshing!
I was looking all over for a vinegar coleslaw-I now see that I should call it -German. I was not surprised because my family is german and it is a grandma specialty. thanks.
Easy recipe, very yummy!! To make it healthier, I only used 1 tablespoon of sugar and I replaced the vegetable oil with extra virgin olive oil. Matches well with grilled hamburgers! My husband loved it and I will make this again.
Great recipe. Kids loved it. I always make the recipe exactly as written the first time and then adapt it if I make it again. I might reduce the oil (I used Canola) next time to lower the calories and possibly try Splenda in place of the sugar for my diabetic friends. I served it with barbeque chicken. I will definitely make it again.
I like vinegar and my hubby likes the creamy kind so I added 1T of light miracle whip and cut back on the oil as others had. It was amazing. Very easy to make. Didn't have any left over. So I am making more today. Yummy!
An excellent slaw--both tangy and sweet. It always gets compliments. I've been making this for years from a friend's recipe, and it also calls for equal amounts of sugar, oil and white vinegar (1/2 cup each). I use slightly less oil--about 1/3 cup when using 1/2 cup of vinegar and sugar. I find this amount is good for one head of cabbage and a bag of "broccoli slaw" which I like to add for more color and veggies.
Loved the taste, loved the simplicity and easiness of preparing this recipe...so why the 4 stars? Waaay too much dressing. The cabbage was literally swimming in it. I will make this again because I really like a non-mayo coleslaw, but next time I will probably either drain the coleslaw or only use half of the dressing. That should solve that problem, and other than that it was great! Thanks for posting this recipe, Joyce!
I have not made this exact recipe, but have made on that is very simmilar. It also sees to have too much dressing, but since we make the slaw on a regular basis, we just save it for the next batch.
Good. I'd rate this 4 but it's my own fault for not having green onions or celery seed. But without those two items, it is worth a 4 so you just know it's going to be even better with those other ingredients. I think next time I will do half the dressing though.
Very good! I was looking for a cole slaw recipe that used oil and vinegar instead of mayo and this is a superb recipe! I put in a little less sugar and salt and omitted the onions as we are a non-onion eating family and it was great just on the cabbage!
I have made this coleslaw so many times(I run a b&b in Monteal) and each time our guests want the recipie. Sometimes I add things like raisins, walnuts, apple or grated carrot.
used apple cider vinegar cause that's what I had and only used 1/4 cup of sugar. Did not have celery seed so I had to omit that. Awesome coleslaw!!!
Different and delicious! I took the advice of others and cut back on the oil and sugar. I added in the vinegar to taste and just for fun threw in some caraway seeds. My kids won't eat mayo based cole slaw but this they loved! Thanks so much Joyce!!
Great coleslaw recipe! I cut the sugar to 1/2 cup and reduce the oil to 1/2 cup as well. I like ours a little more tart and it doesn't necessarily need all the oil. It's delicious! Pair it with Sarge's EZ Pulled Pork recipe! Don't forget to make an addition and add liquid smoke to the pork recipe though! I've received rave reviews from both of these!
THANK YOU! Just what we were looking for.Perfect as is and open for 'doctoring-up'. Excellent!
This recipe was exactly what I was looking for! My 8 year old loves cole slaw - not the mayo kind - so I was looking for a quick and easy recipe to throw together. This was perfect. I bought the bag of cole slaw (no dressing) which had green cabbage, red cabbage and carrots already in it. I made it exactly like the recipe said since I was using a large bag of slaw - yes there was too much dressing, but that was no big deal. The celery seeds are key. Fantastic recipe - will definitely make again.
Nice flavor, love the celery seed. I'd recommend thoroughly draining after pouring the liquid over the cabbage and green onions. I think I will reduce both the sugar and the oil content next time.
Great No-Mayo slaw! Don't be afraid of the sugar amount- it makes one delicious dressing! Will definately make this one again! Thanks for the recipe-was not easy to find.
I love cole slaw, and this one is delicious. I used one 16oz. bag of pre-shredded cabbage with carrots, 1/4 cup diced yellow onion, and 1/2 cup vegtable oil. There seemed to be alot of dressing. Next time, I will double the cabbage and onion, or make half the amount of dressing. Thank you, Joyce.
Unless you know that you will like it very sweet, I'd use 1/3 cup of sugar & 1/2 cup of oil. Works well for us!
Excellent! Added a little more vinegar it was a little sweet but exactly what I was looking for!!! Crisp and wonderful with pork BBQ!
Very Good. The celery seeds were a nice touch. I skipped the onions and added a little mayo. The family loved it.
Everything works except the amount of sugar. The second time I made the recipe, I used only 1/4 cup of sugar, and next time I will use even less. Personally, I think that through generations, recipes from other countries get "Americanized" and sweetened. We love our sugar. I have spent much time in Europe and found that most Europeans save their sugar intake for desserts, and even then they don't use as much sugar as we do. With that said, this recipe, sans most of the sugar, is found all over. It's so good! I'll certainly make it a couple of times a month!
Loved the simplicity of this great flavor slaw. Used two bags of angel shredded cabbage, reduced the sugar/oil/vinegar to 1/2c and seasonings accordingly.
Simply delicious. Tastes just like the coleslaw I grew up eating, made by my straight from Germany grandma. She passed away before I ever thought about looking for her cookbooks, so I'm really happy for this recipe. Thank you!
