Susan's Slaw

Susan Stone 0

"This recipe evolved from one I found on this site, but it bears no resemblance to the source recipe. It is well received wherever I go. We usually keep a bowl of it available in the fridge."


24 h 10 servings yields 2 quarts
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

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  1. Shred cabbage into a 2 qt. casserole.
  2. Put dressing ingredients together in a 4 qt. measure and whisk until blended.
  3. Pour over cabbage.
  4. Let slaw sit at least overnight, and toss well before serving.
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This is our favorite slaw by far. I've switched from using grains of paradise to coriander & like it best that way, although both ways are good.