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California Coleslaw

Rated as 4.38 out of 5 Stars
7

"A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade."
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Ingredients

20 m servings 237
Original recipe yields 6 servings (6 cups)

Directions

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  1. In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts


Per Serving: 237 calories; 18.4 17.4 2.1 0 224 Full nutrition

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Reviews

Read all reviews 180
  1. 237 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

In the PA Dutch version we simply don't use oil in the mix. Everything else is the same, except onions are optional. Thes rest of the dressing are measured to taste, depending on how "spicy" y...

Most helpful critical review

This recipe was good, but a little too much oil. I cut the oil back by almost half the next time I made it and was much better.

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In the PA Dutch version we simply don't use oil in the mix. Everything else is the same, except onions are optional. Thes rest of the dressing are measured to taste, depending on how "spicy" y...

This comes close to a slaw they serve at our favorite Mexican restaurant. Mine came out a little dizzying to look at since all I had on hand was red cabbage and yellow bell peppers! It was reall...

marinate it overnight!

Like another person suggested, I just used a bag of prepared cole slaw - this took the prep time down to less than five minutes, and it was delicious! Thanks so much for a very easy and tasty r...

This is a delightful recipe - in ALL respects. It is so simple to make. It can (and should) be made ahead of time. It makes a beautiful presentation and the flavor is wonderful! I call it Ca...

This slaw is great. A wonderful change from mayonaise based slaws. Will keep several weeks in fridge.

Very, very good! The longer it sits the better. It was the perfect balance of sweet and sour. Great recipe!

Goes great on a bbq'd pork sandwich!

Served this with Jay's Jamaican Jerk Chicken and mashed sweet potatoes for a large group. It was a huge success! I made it the night before and let it soak in the marinade, which is the way to g...