Angie's Dad's Best Cabbage Coleslaw

Don't make this recipe and expect it to taste good immediately. It's flavors really intensify over days and it keeps well for about 7-10 days, so do yourself a favor and make this recipe way in advance when you have some spare time. The recipe creates alot of liquidmarinade, and the liquid seems to increase over the days. Either expect to drain off alot or cut the liquid in half so that you won't have to drain any off. I've tried the recipe both ways and have not found any reduction in flavor by initially cutting the liquid in half. Also, know that if you use purple cabbage, it will soon color the other veggies even though the flavor will remain very nice. I prefer to use very little purple cabbage and alot of white cabbage, because doing so creates a multi-colored salad, instead of a totally purple one.

Absolutely Awesome! I used one 16 oz Tri Blend of Cole Slaw. I halved the sugar, vinegar, mustard, oil and salt. After boiling the dressing I allowed it to cool before I poured onto the vegetable mixture. This was just the right amount of dressing. We absolutely LOVE this and my husband said that this is the best coleslaw that he has had in ages. We served this with baby back ribs and it was yummy and a great compliment. I highly recommend that you try this recipe. I am not a coleslaw fan and I can't stop eating this!

This was a very good marinated coleslaw. I halved the recipe and used a 1 lb. bag of coleslaw mix. It wasn't enough cabbage mixture. I would suggest using 2-1 lb. bags for 1/2 of the recipe. The cabbage wilts a great deal when the hot dressing is poured over it. It remained cruncy and delicious but greatly reduced in volume. I added the additional onion but skipped the celery because I didn't have any. I'm going to add poppyseeds to this recipe the next time I made it. A keeper recipe! (addendum - the second time I made this recipe I added purple cabbage for color. Big mistake, it colored all the cabbage purple. I had a very big bowl of purple slaw.)

I changed the vinegar to half regular vinegar and half apple cider vinegar. It took some of the "edge" off, and made it seem sweeter. It was definitely a "10" with my guests, even the finicky kids liked it. And these kids are NOT Mikey. ☺

This coleslaw is fabulous! It's really easy and fast to make and it tastes great. I made this recipe yesterday. I was looking for a dressing that didn't use mayo. It's a definate keeper. Thanks....

Excellent side dish. This is very similar to a recipe my father-in-law has been making for years. His recipe omits the carrots and dry mustard, and instead he uses a white onion and a large green pepper, diced. To make this even easier, he doesn't heat the sugar, oil and vinegar, just mixes in a bowl and pours on top of the cabbage. The extra juice can be used as a salad dressing (add some celery seed), or pour over cherry tomatoes.

Absolutely wonderful. Made it for a family cookout and everybody loved it. I took the easy way out and used coleslaw mix (2-16 oz bags) that already had the carrots in it. Update: this time I shredded everything myself and it was even better. I thought it was a piece of cake using my food processor. I also added a little bit of mustard seed to the vinegar mixture as I was a little short on the dry mustard. This will be my go to recipe when I need a slaw recipe.

I hate coleslaw but my hubby loves it, I saw this recipe and thought this would be easy to make and boy was it. Not only that it was tasted great. I was the kid in school that told a teacher I couldn't eat it because I was "alergic" and now I can't seem to get enough of this stuff. It lasts forever and has great flavor and is so simple to make! Thanks Dot this was a lifesaver, now we can have coleslaw that we both enjoy!

Yummy! I reduced the oil to 1/2 cup and it was still wonderful. I grated the head of cabbage but next time I'll probably purchase one of the pre-shredded bags of slaw mix. Even doing it with the food processor took a long time and made a big mess. Even my husband, who doesn't go for slaw big time like I do commented that he liked it very much and went back for more!

Can I say "St-Hubert". Wow, I am from Quebec Canada and I LOVE the St-Hubert vinaigrette coleslaw. Finally, I can make it in my Cali home. It is awesome. And for hot summers, you don't want creamy coleslaw. You want cold delicious vinaigrette coleslaw. Thumbs up!!!!

My mother-in-law recommended this recipe, and I'm so glad she did. I used Splenda instead of table sugar and purple cabbage instead of green; I also used less sweetener and dressing overall, reducing both by 1/4 and then topped it with 2 tablespoons more of the vinegar, just to up the ratio of tang to sweet a little. We've had it with dinner every night this week! (Since my first review, I've made this several times. It's always good with one exception: I used olive oil in a pinch...and it solidified into nasty little chunks in the fridge. It softens back up when it comes to room temperature, but the texture suffers overall. I don't know if it was just my brand of oil or what, but to be safe, I won't do this with olive oil again.)

I made this for the 4th of July. GREAT SALAD!! I made it three days ahead, and it was perfect. Keep in mind, though, that after it's been marinading for a couple of days, it is less bulky...if you are having a pary, you may want to double the recipe.

Very good recipe. For 1.5 bags of coleslaw mix, I used 1/2 cup sugar, 1/2 cup vinegar, 1/4 cup plus 2 tbsp oil. I added a little onion powder, garlic powder, dash of paprika, and celery seed. I simplified the process by dissolving superfine sugar and the spices in the vinegar, then adding the oil. No need to heat this mixture before tossing with the salad.

Absolutely the best coleslaw I have ever tasted. It received rave reviews all around, even from my 15 year old daughter, who wouldn't touch cabbage if it were the last thing on earth. Here are some small changes I made: I used a sweet white onion instead of the red; instead of chopping the onion, celery, and carrot, I ran them all through the shredder attachment of my Kitchenaid, along with the cabbage, of course. I used apple cider vinegar, as that is all I had on hand, and, most importantly, I used 1/2 Splenda and 1/2 sugar. What a super coleslaw--so much better than the mayonnaise based version.

Love this recipe. It's just so nice to make ahead & still have a crisp coleslaw. I did reduce the oil by half, so not too oily. I also do a variation substituting rice vinegar & a teaspoon of sesame oil added. My husband is diabetic, so I use splenda with very good results too.

This is great!! Although I made a few alterations, it turned out excellent. Didn't have carrots, so left out. Used almost a tablespoon of celery seed instead of celery and used a vidalia oinion (all I had) instead of red. I thought I had messed up because I heated the sugar with the vinegar and oil but didn't make a difference. Don't know how it would be in a few days because there wasn't any left!!! Even my "regular" cole slaw boyfriend loved it! This is my new cole slaw recipe. Thanks Angie's Dad....

Excellent NO MAYO coleslaw. Used all ingredients as written with the exception of adding about 1/4 cup of chopped red pepper. However, I did not follow the instructions regarding heating the vinegar, oil, salt, dry mustard, and pepper - I just mixed them and poured directly over the top and tossed. There will be plenty of marinade by the next day too as the cabbage will naturally loose water when combined with salt. I love easy recipes that require ingredients that I have on hand! Thanks for sharing!

I made this to go along with the honey mustard beer brauts(from this site) and the cole slaw stole the show. Fixed it 2 days ahead and the flavors were great when I served it. I used a 16 oz bag of shreded cabbage and carrot cole slaw mix with the half the amount of dressing. AFter several days the purple cabbage in the mix started to turn it all purple, so next time I'll use the bag of green cabbage only. Great side dish for lots dishes and occasions!

First time making coleslaw: This was very easy to do with my cuisanart to grate up all the ingredients. It tastes like a very standard coleslaw if that is what you are going for. It does taste better with time so I recommend making a few days before serving.

This was good. It is flavorful, but not a "wow" recipe. No one commented on it at my party.

Unbelievably easy to make and very tasty. I took the advice of others and cut the dressing part in half. Still had lots of liquid though. Will definitely make this again.

I made this recipe in a large quantity to serve 150 at a church banquet-everyone wanted to know "who made the coleslaw?" it was the best ever. I used the amount calculator provided on this site, it made shopping for the right amount of ingredients and converting to a large quantity easy!

So easy to make, fresh, delicious!

Super duper this is the best coleslaw in the world. Very easy to make, and it is healthier then regular coleslaw. It has a very light fresh, and hearty taste to it. Goes great with BBQ. All my friends request this at my BBQ's.

I waited for three days before eating it. I am not a fan of creamy coleslaw so I think this is a good alternative.

Made this with the leftover cabbage from cabbage rolls. Halfed the oil and the sugar. Everyone including kids loved it! Next time will try with healthier oils such as Olive mixed with flax oil. And add some red cabbage for extra colour.

This really is the best coleslaw. I didn't see the point in boiling the dressing before hand, especially because I marinated everything for a few days before eating it. Awesome recipe. Personally, I would probably add less sugar next time because I like the tart vinegar taste. But otherwise the taste is fantastic.

Very easy to make - I cut the recipe in half and used about 3/4 head cabbage, replaced the vegetable oil with extra virgin olive oil, and halved the amount of oil and sugar as suggested. A half recipe yields about 5-6 servings. We ate it the same day and it tasted superb! Thanks Dot

Tried it & it is not nearly as good as my tangy coleslaw. My recipe is about 1/2 c white vinegar & same amount of vegetable oil, 1 to 2 tsp salt, 1 tsp dry mustard, l tblsp of sugar, 1 heaping tblsp of garlic powder & 1/4 tsp black pepper. To the shredded cabbage I add 2 or 3 chopped green onions & a little celery and about 1/3 cup of shredded carrot. Add the dressing & let set on the counter at least 2 hours before serving. Have to adjust the exact amount of oil to vinegar ratio to allow for whether it is new or old cabbage etc. Does not work as well on pre shredded packaged cabbage Keeps well in fridge for about 5 days.

Tastes somewhat like what I remember KFC's coleslaw tasting like. I resized this to use a 1lb bag of coleslaw mix and then used this topping. Instead of white vinegar I used rice vinegar. It was great! Definitely plan on letting it sit. Twenty-four hours is necessary, but 48 would probably be even better. I'm planning on making it and leaving it in the fridge to munch on through the week. Thanks!

One of the best things about this recipe is you can make it in advance of a gathering, but make sure you drain it really well. I decreased the amount of oil and vinegar by 1/2, but kept the other ingredients the same. It is definelty not a traditional cole slaw, but a great change and went over well at our party. It reminded me of an oriental salad, without the ramen noodles or sunflower seeds. I will make this again.

Loved this coleslaw!!! It goes perfect on a spicy North Carolina pulled pork BBQ sandwich. Thanks for the recipe it's a keeper!!!! Oh one thing, I didn't have a red onion so I used a yellow....it works just fine but next time I'll use a red!

Absolutely delicious coleslaw. I reduced the oil by half. Next time I will let the dressing cool before tossing it with the cabbage, though. It seems a little limp. But still delicious, best coleslaw I've tried so far!

Delicious! Tastes just like what you'd get in a good restaurant. I cheated and used 2 bags of cole slaw mix, and I ran out of vegetable oil, so I used half vegetable and half olive oil. Other than that, I stayed true to the recipe. I let it sit three days before eating and drained it before serving.

YUM!! Don't waste time shredding- buy the bagged coleslaw mix of cabbage & carrots, and just add the chopped onion & dressing. I used Vidalia onions, and it was delicious.

Perfect! I used white wine vinegar (it was all that I had on hand) and less oil to reduce the fat. I haven't let it sit for a day yet and this recipe is so good. I can't wait to try it tomorrow! Here's an easy way to shred cabbage/ lettuce. Cut the head in half, through the root. Place the flat side down on the cutting board and cut once again, through the root, so that the cabbage is cut into quarters. Finely slice each quarter, beginning at the top and working toward the root- the thin strands will fall away. Quick and simple. Thanks Angie's dad!

This coleslaw was certainly one of the best I've tasted, and I've already put it into my recipe box. The only problem I found was that there was way too much dressing, the coleslaw was swimming in it. Just half would have been plenty.

After following the recipe, my husband suggested it would be a great marinade for cucumbers and onions. I made it, and it was FABULOUS! If you're a fan of cucumbers in vinegar, you're going to LOVE this recipe!

Okay, I did change it up a bit to save calories because I love cabbage. i omitted the sugar and the oil completely and used cider vinegar instead. WOW !!!!!! Couldnt be any better than this and virtually calorie free.

This is just the sweet tangey taste of coleslaw I enjoy...I did change the White Vinegar to "Apple Cider Vinegar" for a much more healthier slaw. I also cooled the marinade a bit before adding it to the slaw.

loved this and how it can keep for a couple weeks.

THANK YOU Dotmaytrx! Great dairy free slaw. Raw food have so many good enzymes and I detested raw cabbage & celery. This was just DELICIOUS! My biggest issue was eating raw spinach and I added some and boy! I do not taste the spinach. I bow to you specially since we just turned vegan! I had read somewhere that the raw taste of cabbage is hidden and also to help it let out excess water the chopped cabbage needs to be soaked in salt water for an hour or so. So I did try that and no raw taste! Hurray! Then I followed the recipe by reducing the oil and used olive oil, reducing sugar and used brown sugar and reducing the vinegar and swapping it with rice & apple cider vinegar. Thank you again. Can't wait to taste it after its been marinating for days.

I have to confess, that I love very creamy cole slaw (with pineapple, no less). This is totally different--but also very yummy! Tart, tangy and a great side dish to almost anything barbequed.

Delicious, but especially after sitting for longer. My boyfriend and I made this to compliment our BBQ and it turned out delicously. We used pre-packaged slaw greens and followed the recipe exactly. I would say that using apple cider vinegar may impart for flavor for next time.

This slaw is awesome.Personally, I like it the same day or next day. A word of caution if you use the tri-colored pre- packaged slaw. It will turn a very unappealing color from the purple cabbage the longer it sits. I also like to add crushed peanuts or cashews on top.

After reading all the reviews, and being in a hurry (sigh), I did the short cut version of this recipe. I used 2 16 oz bags of ready made slaw, which contained cabbage and carrots only. I did not have a bowl big enough to mix this so I used a large cooking pot, but rest assured it will decrease in volume. I did not add any onion or celery, though I'm sure that would be good too. Then as previously suggested I halved the amounts for the sugar, vinegar, oil (I used canola), salt & dry mustard. I learned that half a tablespoon is equal to a teaspoon and a half. I just sprinkled the amount of pepper I wanted. Wow did this taste delicious! I also give this recipe more "Wows" for being quick & easy to make and for having to make it ahead of time. Thanks Dot for sharing.

I have made this several times and have gotten to the point of totally leaving out the mustard and it tastes much better without it. I do add red pepper for taste and presentation.

5 stars all the way. It's been less than 24 hours since I made it up, but I can already tell it is just what I was hoping for. I have never cared for creamy coleslaw and have had a hard time finding a good vinegar dressing. This is it! I did cut back on the salt to about 1/2 tbsp. and I used celery seeds instead of fresh celery as I didn't have the fresh celery in the house. Other than that, followed the recipe and I couldn't be happier.

Really good! And you can make it ahead of time to save time.

This recipe was a life saver! I made it 1 week before our party & it was excellent. Don't know how anyone could call it "bland" -it's delicious. I kept tasting it throughout the week & it really does keep getting better the longer it sits. Definitely a keeper! Thanks Dot!

Too sweet, need to cut back a lot on the sugar. This will make it even healthier for you. Great substitute for the mayo/buttermilk recipes I normally use.

I've been making this for a couple of years now, and everyone loves it. We put it on top of pork burgers. I usually use 2 bags of packaged shredded cabbage and 3/4 cup sugar.

This was really good. I agree that it's best after sitting for at least a day. I also used apple cider vinegar instead of white vinegar and cut the sugar in half. Will make this again.

We have made this frequently. It is great, but I do cut the sugar in half as we don't care for really sweet coleslaw. Other than that, it is fabulous!

WOW! My first time making cole slaw and it is impressive!! I can't believe I made it!!! I'm getting ready to take some to my parents for bragging rights! I used one packet of mustard since I didn't have any dry mustard. I added poppy seeds and used one tablespoon of oil.I also scaled this recipe down for six servings. Oh, a side note, I forgot to add onion and it still was class A quality! I will add it next time! This is a definite keeper, and I thank you, Dot, for sharing!

DELICIOUS! everyone loved it, even me, and I have a deep-seated aversion to coleslaw. this recipe makes a huge bowl of the stuff, and we left it in the fridge and snacked on it; it really did get better each day. there was a good amount of liquid at the bottom of the bowl, but we just used a slotted spoon for serving. I didn't make any modifications to this recipe; it's perfect as is.

The whole family loves this recipe. I make it all the time and hardly ever make the creamy kind anymore.

My husband said that I made too much ,but the next day it was gone.

Good tangy coleslaw. I prefer to use the packaged coleslaw shreds because the cabbage is thinner than I can cut it at home. I used 1 package but think I had enough dressing for 2 packages of cabbage.

This is a terrific coleslaw recipe and wonderful alternative to using mayonnaise based dressings. I used two 1-lb pkgs of cabbage/slaw from the grocery store which includes carrots just to speed up the process. This is a great potluck salad.

Really really tasty and a pleasant change from the mayonnaise based dressing. I will make this again

I loved this recipe, and I love the fact that it keeps for a while too. I changed the ratio to make it for 6 instead of 20. I used a bag of cole claw mix, and added a shreadded carrot, onion, and celery. It was light and tangy. Thank you for the recipe!!!

My husband loves this. He doesn't like sweet stuff so this had the right amount of tang to balance it out. Also, the fact that there is no mayo is a plus!

Yum! Tastes just like from the store. I thought this was great - however, there's wayyyy too much liquid so next time I'm going to cut it by half. I can't wait to see how it will improve just by sitting in the fridge. Thanks for the recipe!

This coleslaw is a bit oily. The red onion is a must, however it leaves quite a strong onion aftertaste. I would recommend using a food processor or buying the packaged coleslaw mix. I have made this several times over the years for large gatherings, but I am dropping it out of my repertoire because there is always so much left over.

My husband and I have just stared smoking foods on our New Smoker (made out of a 500 gallon propane tank and he made it) We do benefits and social events. I got this recipe and what a HIT! Angie your dad did a wonderful job! We will continue to use this at all our functions! Thanks so much!

Awesome! I only used 3/4 cup of sugar and it still turned out great. One thing, next time I'll be using a little less onion and making sure it's chopped up fine...it was a tad overpowering. It does get better the longer you leave it in the fridge!

Very good. I just used cabbage and carrots because I didn't have onion and celery at the time. I also let the dressing cool before adding it to the salad and it did not turn everything purple. Thanks for the recipe!

Always a favorite!

Wow! This recipe really does last for awhile. I like this recipe not only for it's taste, but also because one can prepare it way in advance. I will surely make this again. Thanks!

This is the best coleslaw since my Grandmother's. So glad to have a recipe similar to what she used to make. It is excellent and a big hit with guests. Thanks!

This is the best coleslawever, and DOES get better as it "ages!" I used to buy coleslaw from a barbeque place that made their own, but when it went to $7.50 a pint, I started looking for alternatives. This recipe is terrific --way better than the pricey stuff. I now make it a week before I want to use it, and every day I stir it and drain out some of the liquid, or else it gets too watery.

Excellent!! Even the grandchildren loved it. They said it tasted the same as the St Hubert BBQ coleslaw. I guess that was a compliment.

So yummy but I did make a few changes for a healthier version and no sacrifice to flavor: First, I used Splenda instead of sugar and cut it down to 1/2 cup. Used cider vinegar and cut it down to 1/2 cup. Used olive oil instead of vegetable oil and cut it down to 1/4 cup. Cut mustard and salt to 1/2 tablespoon each. The taste was just super even with the healthier changes. Great way to get the family to eat raw cabbage and carrots. Much healthier than the creamy mayonnaise version of coleslaw. You can give it an Asian flair by adding chopped peanuts, cilantro and mint (and use a dash of sesame oil and a tablespoon of peanut butter). Thanks!

Awesome coleslaw. We have it at Thanksgiving every year, it's a very good palate cleanser. The vinegar isn't overwhelming at all, so don't be afraid of that. I use pre-made coleslaw mix (in the bagged salad section of the grocery store. This is even better the next day or two.

For a variation add 1 tsp. celery seed or to taste.

This is the best coleslaw. I'll make this one all the time! Love it!

We preferred this to the last recipe we tried on this site (Colorful Coleslaw with a Kick.... or something like that), probably thanks to the vinegar. We halved the sugar but next time I would only use 1/4 C. As some have mentioned there is more sauce than you really need but I don't mind letting it soak in the fridge. We didn't have carrots so replaced it with half shredded zucchini (which my husband really enjoyed though I didn't notice it) and half shredded broccoli stalk, which I didn't notice outright but probably helped combat some of that sugar! Would try again just sans some of the sweetness.

Gooood stuff!!

Fantastic recipe. A real hit at Easter. Some of the best coleslaw I've personally ever eaten. Made it on Wednesday for Sunday. Added purple cabbage on Saturday to add some color without turning the whole thing purple.

If you're looking for an excellent coleslaw without mayo, this is it!!

pretty good, needed sugar as it was a little to vinegary.

It was a hit, even with the non-lovin' coleslaw eaters! It was worth a "print" for the "make again please" cookbook!

This recipe is excellent. Its unique because the resulting product is a coleslaw with a wonderful flavor that is similar to coleslaw but more pleasant. the longer it sits in the fridge the better it tastes.

Absolute perfection! Just the way it is! No need to change a thing! Fiance and I love this recipe! Yes dry mustard and ground mustard are the same. P.S. I use 1t. Finely ground black pepper.

Very good recipe! It didn't get five stars because I had to make a couple of modifications - primarily, it has way too much sugar for my taste. I used about 1/3 cup sugar, and 1/2 cup white vinegar plus 1/2 cup red wine vinegar. It's still quite sweet (the red wine vinegar lends a bit of sweetness), and I would consider this the perfect cole slaw - tastes JUST like my grandmother's! Definitely gets better with age - make it at least 3-4 days ahead for maximum flavor.

Fantastic alternative to a heavy coleslaw! I used a bag of coleslaw (grated cabbage and carrots) and 1/2 a bag of grated purple cabbage to add color. I used 1/2 the dressing and from that - only 1/2 the amount of oil (i used olive oil). The salad needs to marinate for a number of hours for the cabbage to wilt and soften up a bit! Wonderful recipe!

The slaw is the best I or my neighbors have ever had. We do alot of BBQ'n here in So. Cal. This stuff is the best with any meat, fish, poultry, or whatever. I add Yellow & Orange Bell Peppers for color & a bit of Peproncini. WAY TO GO ANGIE'S DADe

Great change of pace from the creamy coleslaw. I have been making this for awhile now and I often add chopped red pepper and/or chopped cucumber.

Very good! Definitely better after about a week. Other reviewer was right. Don't judge the flavor on the first day.

I had to deviate from the recipe just a little because I didn't have enough white vinegar on hand but I added apple cider vinegar to the mixture and it worked out great. I had tons of veggies left over from my juice fast that I did the previous week, so I added broccoli and radishes to the mixture also. The dressing is more than enough and made Alot! Very good....definitely going to make this for my next church's pot luck! :)

This coleslaw was extremely bland - threw most of it out.

WOOOW!! So easy, cheap and healthy. I couldn't believe it when I tried it, I wasnt't expecting it to be sooo good. I used less dressing too, to cut down on sugar and oil and make it healthier.

This is a great alternative to the mayo version - husband really prefers this to the other..

Everyone loved this. Much sweeter then the miracle whip recipe I normally use. Really Good, I'll make it again.

I cannot tell you how many times I have made this recipe, and every time I get rave reviews. I just made it again last weekend and people who don't even like coleslaw asked me for the recipe! Thank you so much, Dot, for making this part of my recipe box! I love this coleslaw. BTW, I also tend to make the coleslaw the night before and then let it sit all night in my refrigerator. I swear, it is SO much better the 2nd day!!!!

My husband absolutely loathes coleslaw and under some family ribbing, was forced to try this one. He loved it! Now it is the only one I will make. I only did the dressing, and halved it as I also used one of those 16 ounce tri-mix bags. The dressing is the perfect blend of tart and sweet, veering more towards the tart. I have made it several times since then (and will be my only coleslaw recipe from now on), and sometime in the future when I'm feeling energetic, I will add the onion, carrots and celery. Thank you so much for converting my husband!

This slaw is delicious, healthy, feeds a crowd, and keeps really well. I usually cut the sugar to about 1/2 a cup and add a bell pepper. The slaw is amazing after 24 hours and gets even better after 48.

This cole slaw is so good. If you sick and tired of the creamy version make this.