
Southern Vinegar Slaw
Total Time
Prep: 20 min. + chilling
Yield
16 servings
This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy Southern vinegar coleslaw. My family loves it, too. —Fern Hammock, Garland, Texas
Ingredients
- 12 cups shredded cabbage (1 medium head)
- 1 green pepper, chopped
- 1 large sweet onion, chopped
- 2 carrots, shredded
- DRESSING
- 1 cup sugar
- 1 cup white vinegar
- 3/4 cup canola oil
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon ground mustard
Directions
- In a large bowl, combine the first 4 ingredients. In a small saucepan, combine dressing ingredients; bring to a boil. Cook and stir until sugar is dissolved. Pour over cabbage mixture; toss to coat. Cover and refrigerate until chilled, 2-3 hours. Stir well before serving. Serve with a slotted spoon.
Nutrition Facts
1 cup: 167 calories, 11g fat (1g saturated fat), 0 cholesterol, 164mg sodium, 18g carbohydrate (14g sugars, 2g fiber), 1g protein.
This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy Southern vinegar coleslaw. My family loves it, too. —Fern Hammock, Garland, Texas
Recipe Creator
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