This has been my favorite coleslaw recipe for thirty years. It's easy to make and tastes delicious. Blend dressing in the food processor if desired.

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Recipe Summary

prep:
10 mins
additional:
2 hrs
total:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cabbage in a large bowl.

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  • Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.

  • Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

Nutrition Facts

183 calories; protein 1.5g; carbohydrates 12.7g; fat 14.7g; cholesterol 7mg; sodium 316.3mg. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2012
I haven't actually tried this recipe but it sounds just about exactly like my family's recipe. (My family is German, Irish, and Czech and the recipe likely came from the German and Irish side of the family.) I'm not sure if the recipe author forgot to write this step but we always shred the cabbage and salt it and let it wilt before adding the dressing. We've tweaked it slightly but the flavor remains constant. We now use partially non-fat yogurt to save on calories and the rest mayo. Another idea is that if seeds present an annoyance to perhaps folks with braces or people fussy about their teeth there is such a thing as ground celery seed that is available and we now use that every time we make coleslaw. If ground celery seed is unavailable you could always grind the seed yourself in a coffee grinder dedicated to spices alone. Read More
(28)

Most helpful critical review

Rating: 1 stars
06/18/2017
Too sweet for me. I would cut the sugar in half. Read More
55 Ratings
  • 5 star values: 47
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/01/2012
I haven't actually tried this recipe but it sounds just about exactly like my family's recipe. (My family is German, Irish, and Czech and the recipe likely came from the German and Irish side of the family.) I'm not sure if the recipe author forgot to write this step but we always shred the cabbage and salt it and let it wilt before adding the dressing. We've tweaked it slightly but the flavor remains constant. We now use partially non-fat yogurt to save on calories and the rest mayo. Another idea is that if seeds present an annoyance to perhaps folks with braces or people fussy about their teeth there is such a thing as ground celery seed that is available and we now use that every time we make coleslaw. If ground celery seed is unavailable you could always grind the seed yourself in a coffee grinder dedicated to spices alone. Read More
(28)
Rating: 5 stars
01/25/2013
OMG!!!! This is by far the Best tasting Coleslaw Recipe I've ever tried!!!! Very simple. We ate it as soon as I made this. It wasn't even chilled. Thank You Catherine. Read More
(24)
Rating: 5 stars
12/09/2012
yummy so very good creamy and full of flavor. I used bagged coslaw with carrots. So happy with the results of this recipe. Read More
(19)
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Rating: 5 stars
06/14/2013
I made with 2 packets stevia instead of sugar and with cumin seeds instead of celery seeds using bagged cole slaw mix. Excellent. Read More
(5)
Rating: 5 stars
05/23/2013
Easy quick and good. The kids liked it. Read More
(4)
Rating: 5 stars
03/23/2013
Great coleslaw. Made it as written except added some shredded carrots as well for color. I like the simple list of ingredients. Read More
(4)
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Rating: 5 stars
02/13/2014
I used bagged slaw mix and made this exactly as written. I let it chill for about 2 hrs. It was wonderful so good I ate the whole bag at dinner. I would not change a thing Read More
(3)
Rating: 5 stars
03/18/2015
SO easy! I added a shredded carrot for color. Didn't measure any ingredients. I made the dressing in a large Pyrex dish that has a cover. Then I added the cabbage and carrot and just put the lid on and shook it all up. Served it right in the glass Pyrex dish. red bell pepper or purple cabbage would be great too for more color. Served with BBQ chicken and lemon roasted veggies and potatoes. Read More
(3)
Rating: 5 stars
02/12/2013
I used a pre-packaged cole slaw blend and low fat mayo and Stevia non-sugar sweetner instead of sugar. I also added some fine diced red onion. My family loved this with their pulled pork sandwiches. Thanks! Read More
(2)
Rating: 1 stars
06/18/2017
Too sweet for me. I would cut the sugar in half. Read More
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