This cole slaw has a vinaigrette-style dressing instead of a traditional creamy dressing. It would be good for picnics or where a salad needs to sit out. If you like vinegar-based dressings, this one can be addictive.

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Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
2 hrs 30 mins
total:
3 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.

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  • Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.

  • Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

Cook's Note:

Use your food processor for the shredding. It cuts down the time quite a bit as well as makes a nice texture of a longer shred versus tiny grated bits of cabbage. You can use less sugar, about 3/4 cup if desired.

Editor's Note:

The nutrition data for this recipe includes the full amount of the salt. The actual amount of the salt consumed will vary.

Nutrition Facts

201 calories; protein 1.6g 3% DV; carbohydrates 32.5g 11% DV; fat 7.6g 12% DV; cholesterolmg; sodium 2875.9mg 115% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2013
Oh,this is a very good recipe! It sure is catchy!:) This makes a regular meal great! My guests,and family love this. I will do this again. -Serene Read More
(5)

Most helpful critical review

Rating: 1 stars
12/01/2018
1/4 cup of kosher salt surly is a mistake in this recipe.1 Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/30/2013
Oh,this is a very good recipe! It sure is catchy!:) This makes a regular meal great! My guests,and family love this. I will do this again. -Serene Read More
(5)
Rating: 5 stars
08/08/2016
We love this recipe. Best coleslaw we ever ate. The only change was less sugar. Read More
(2)
Rating: 4 stars
07/27/2013
It was too sweet for us...way, way to sweet! Cut the sugar in half and it's perfect. I used all green cabbage as that is what I had on hand. I wouldn't let it sit for any more than an hour--it started to lose its crunch. Will make again....thanks! Read More
(1)
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Rating: 2 stars
04/01/2013
WAY to much vinegar. It's all I could taste and I'm a vinegar fan!!! Won't make again Read More
Rating: 4 stars
07/21/2016
I used 2 packets of splenda instead of the 1 cup of sugar and added black pepper and itallian seasoning to the vinegarette. was a hit at the BBQ Potluck. Read More
Rating: 1 stars
12/01/2018
1/4 cup of kosher salt surly is a mistake in this recipe.1 Read More
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Rating: 1 stars
07/09/2020
Too much celery seeds and it was missing something, just don’t know what. Will not make again Read More