Angie's Dad's Best Cabbage Coleslaw Recipe - Allrecipes.com
Angie's Dad's Best Cabbage Coleslaw Recipe
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Angie's Dad's Best Cabbage Coleslaw
This irresistible coleslaw is more tart and tangy than creamy. See more
  • READY IN 30 mins

Angie's Dad's Best Cabbage Coleslaw

Recipe by  

"An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  1. In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
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Footnotes

  • Cook's Note:
  • This is best if made a day ahead to 2 weeks ahead. If you make it far ahead, drain juice prior to serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2004

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.

 
Most Helpful Critical Review
May 03, 2004

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

 
Jan 28, 2004

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!

 
Jan 02, 2004

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.)

 
Sep 26, 2006

This was REALLY good. I did, however, make a number of modifications. I used less onion (about 2/3 med. onion). I used rice vinager. I like my coleslaw a tad creamy so I used about 1/4 cup mayo and 1/4 cup veg oil (this actually reduces cals/ fat from original recipe). Also, I only used about 1/4 cup of sugar.

 
Aug 16, 2004

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. ☺

 
Aug 18, 2003

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....

 
Aug 11, 2004

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.

 

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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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