Recipe by Jackie Smith
"This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties."
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1 large head
green bell pepper, diced
onion, finely diced
1 1/2 large
white wine vinegar
I find the secret to making perfect coleslaw everytime is to put the sugar directly on the cabbage mix for about 10 to 15 minutes before adding the dressing mix then refrigerate and let stand before serving. Also, try additing salted sunflower seeds for an interesting twist your family will love.
Yuk! Nothing good to say!
I made the recipe using cider vinegar, and I skipped the onion and green pepper. I served the slaw with baco-bits sprinkled on top. I thought it was tangy and tasty.
I made this cole slaw recipe for a church function and I am still getting compliments on it months later. Thank you for sharing this recipe.
I didn't use any vegetable oil. Used half as much sugar as called for... it just looked too sweet as it was. Delicous. Keeps for a long time in the fridge. (At least eight days.)
A friend gave me a recipe similar to the dressing part. But she used a bag of slaw mixture, added 1/2 c. shelled sunflower seeds. She also used a package of ramen noodles. The "chicken broth" powder was mixed with 1/2 c. vinegar & 1/2 c. oil. The noodles were broken up into small pieces (uncooked) & mixed with the cabbage mixture. The dressing was put on & mixed through last minute. She called it "Oriental Cole Slaw" & almost everyone who has tried it loves it. It is great for outdoor pitch-ins, since there is no creamy dressing to go bad.
Great recipe. Very flexible - I adjusted it to work with what I had on hand, and it turned out great! I used apple cider vinegar and olive oil instead of white wine vinegar and vegetable oil. I also used a bag of a pre-shredded slaw mixture so the bell pepper and onion were left out.
I loved it! I just used a bag of shredded cabbage and carrots, and did not use onions or green peppers(prefer cole slaw without them). Oops, I used regular vinegar and it tasted fine! My husband really liked it too (He is very picky)! I only made 1/2 C vinegar, 1/2 C veg. oil and 1/2 C sugar for a 16 oz bag.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 499
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