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Cole Slaw

Read Reviews (25)

"This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties." — Jackie Smith

Ingredients Edit and Save

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Original recipe makes 10 to 15 servings Change Servings

1 large head cabbage, shredded
1 green bell pepper, diced
1 onion, finely diced
1 1/2 large carrots, shredded

1 cup white wine vinegar
1 cup vegetable oil
1 cup white sugar

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Directions

Combine the cabbage, bell pepper, onion and carrot.
Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
Drain any excess liquid, toss and serve cold.

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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.

—Terry Dee

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Most Helpful Critical Review

Dec 07, 2005

Yuk! Nothing good to say!

—tobylou

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31 Ratings

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May 15, 2003

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.

—RANDYREHKAMP

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Jan 31, 2007

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.

—DaniG

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Sep 21, 2009

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.)

—harriet93

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Jan 23, 2007

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.

—catspairadice

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Sep 23, 2005

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.

—TRASK768

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May 18, 2012

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.

—I love baking!

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Nutrition

Calories
786 kcal
39%

Carbohydrates
74.6 g
24%

Cholesterol
0 mg
0%

Fat
55.5 g
85%

Fiber
9.5 g
38%

Protein
4.9 g
10%

Sodium
83 mg
3%

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

Nutritional Information

Cole Slaw

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 786
Calories from Fat: 499

% Daily Value *
Total Fat 55.5g 85 %
Saturated Fat 7.3g 36 %
Cholesterol 0mg 0 %
Sodium 83mg 3 %
** Potassium 710mg 20 %
Total Carbohydrates 74.6g 24 %
Dietary Fiber 9.5g 38 %
Protein 4.9g 10 %
Sugars 63.1g
Vitamin A 99 %
Vitamin C 238 %
Calcium 18 %
Iron 21 %
** Thiamin 21 %
** Niacin 15 %
** Vitamin B6 33 %
** Magnesium 17 %
** Folate 82 %

* 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.