“This is a great oil & vinegar coleslaw dish that you can make with the whole head of cabbage. The longer it sits, the better it gets! A great way to always have coleslaw on hand in the fridge, I have been making this recipe for 20+ years, with great results. I found it in our local newspaper's Christmas recipe insert, & have been making it ever since :) Enjoy!”
READY IN:
24hrs 5mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. -Combine shredded cabbage, onion, and green pepper in a large bowl.
  2. -Heat vinegar, sugar, and oil in a medium saucepan until sugar is dissolved and syrup is boiling.
  3. -Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). -When cold, cover and place in refrigerator to chill for 24 hours. When ready to serve, stir to mix cabbage. It's nice because you can make it days ahead.

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