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Angie's Dad's Best Cabbage Coleslaw

Angie's Dad's Best Cabbage Coleslaw


"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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30 m servings 131 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • 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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Read all reviews 378
  1. 468 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 vegetabl...

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. ...

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 m...

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 ...

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. Tha...

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 gr...

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...

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 c...

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