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Cole Slaw and Cabbage Salads

Red Cabbage

This is the first year we have ever grown red cabbage, and I can't wait until it's big enough to make a red cabbage salad.

Below are some recipes for Cole Slaw. There are two varieties of cole slaw that I know of. One with a sweet vinegar dressing and one with a mayonnaise dressing. On this page is a variety of different ways you can make Cole Slaw. Recipe for mayonnaise

Cole Slaw Poem

Sing a song of cole slaw
A platter full of greens
Four and twenty salads
Suit the taste of queens

When the book is opened
Then we will shout out
Wasn't this a handy way
To round a meal out?

How to Make Basic Cabbage Slaw

Grate or finely shred a small cabbage or half a large cabbage. Grate a carrot.
Mix together, add some mayonnaise and a little sugar and stir it all up.

Cabbage Salad Dressing #2:

  • 2 Tblsp. oil
  • 3 Tblsp. sugar
  • 1 tsp. salt
  • 3 Tblsp. vinegar
Put in a jar and shake well. Pour over shredded cabbage. Add a small amount of onion or parsley if desired.

Cabbage Salad Dressing #3:

  • 1/2 cup vegetable oil
  • 1/4 cup vinegar
  • 2 Tblsp. sugar
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
Put in a screw top jar and shake well. Pour over cabbage.

Easy Coleslaw

4 c. cabbage, shredded
1 c. sour cream
1 T. sugar
1/8 tsp. pepper
1/2 tsp. salt
1/4 c. vinegar

Combine the last 5 ingredients and pour over cabbage. Stir.

Also see: Best Coleslaw, Classic Coleslaw, German Coleslaw

Pineapple Cole Slaw

Shred a 1/4 of a head of cabbage (depending on how big of a crowd you will have for the meal)
Shred 1/2 carrot and 1/2 onion and 1/4 stalk of celery
Add 1/2 cup of crushed pineapple with the juice, 1 tsp. of sugar and then add enough mayonnaise or Miracle whip to moisten and enjoy!

10 Day Cole Slaw

Here's a picture of the 10 day Cole Slaw I made using the recipe below. I used 2 cabbages, so I had to double the recipe. What confuses me is... Is the Cole Slaw ready after 10 days or, does it last for 10 days? The recipe says it's lasts indefinitely, so I'm not sure.
Update: My slaw is 10 days old now, and seems to be the perfect texture and juiciness. So, I would say that the 10 Day Cole Slaw is ready after 10 days, however, it can be eaten before then.

10 Day Cole Slaw

  • 1 lg. head cabbage chopped
  • 1 lg. onion chopped
  • 1 green pepper chopped
  • 1 tsp. salt
  • 3 chopped carrots (optional)
This is easier if all put through a food processor and then set in bowl for a hour

Then: Bring to a boil and boil 1 min:
  • 3/4 cup vegetable oil
  • 1 cup white vinegar
  • 1 tsp. salt
  • 3/4 cup white sugar
  • 1 tsp. celery seed

While still boiling, pour over cabbage mixture and stir in. This will keep indefinitely in a covered dish Drain off liquid as you use it. Syrup can be reheated and used again. This recipe is used on buffet tables in restaurants and if used for a wedding will feed 25 people generously.

Swedish Cole Slaw

  • 1 large head cabbage, shredded
  • 1 medium green pepper, chopped
  • 1 large onion, chopped
  • 1/2 tsp. mustard seed
  • 1/2 tsp. celery seed

Combine above ingredients; set aside.
Bring to a boil and while hot, pour over cabbage mixture:

  • 1 c. sugar
  • 1 c. white vinegar
  • 2/3 c. salad oil

Do not stir until cold. Cover and put in refrigerator. Will keep for days. Serves 10 to 12.

Carolina Coleslaw

  • 1 head cabbage (about 3 lb.), quartered and cored
  • 1 medium green pepper, minced
  • 1 medium Bermuda or Spanish onion, chopped fine

With a sharp knife, slice each quarter cabbage very fine. Combine with green pepper and onion.


  • 1 cup sugar
  • 1 tsp. dry mustard
  • 1 c. cider vinegar
  • 1 tsp. salt
  • 1 tsp. celery seed
  • 2/3 c. vegetable oil

Bring dressing ingredients to a boil. Pour over cabbage mix. Toss well. Cool, cover and refrigerate. Gets better with age. Serves 6 to 8.

Tastes Like KFC Cole Slaw

  • 8 c. finely shredded cabbage
  • 1/4 c. shredded carrots
  • 1/2 c. sugar
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 c. milk
  • 1/2 c. mayonnaise
  • 1/4 c. buttermilk
  • 1 1/2 T. white vinegar
  • 2 1/2 T. lemon juice

Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Pour over cabbage and carrots. Mix well. Refrigerate at least 2 hours before serving.
Recipe from a 2001 Classic Creations Recipe book from Hardington Nebraska pg 115

Sweet-Sour Cabbage Slaw

No one has invented a coleslaw to surpass this one
  • 3 c. finely shredded cabbage
  • 1 Tblsp grated onion
  • 1/2 tsp. celery salt
  • 1 Tblsp sugar
  • 1 Tblsp vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1/2 c. heavy cream, whipped or thick sour cream

Combine cabbage, onion and celery salt. Blend together sugar, vinegar, salt, pepper and cream. Pour over cabbage and toss. Makes 6 to 8 servings.
Recipe from a 1959 Farm Journal Country Cookbook pg 178

9 Day Cole Slaw

  • 1 lg. head cabbage, shredded
  • 1 lg. onion, chopped
  • 2 c. sugar
  • 1 c. vinegar
  • 1/2 c. oil
  • 2 T. sugar
  • 2 tsp. salt
  • 1 tsp. celery seed

Toss cabbage, onion, and sugar (see Note below) together and refrigerate. Combine the remaining ingredients and bring to a boil. Remove from heat and cool 1 hour. Pour over cabbage mixture, chill at least 1 hour before serving. May be stored for up to 9 days.
Recipe from a 2001 Catholic Recipebook from Hardington Nebraska

EMAIL NOTE: Hi, You left out a step for the 9-day Coleslaw that has celery seed in the recipe (there are two, I think, with the same name).
Anyway - the 9-Day recipe leaves out a critical step. You need to mix the 2 cups of sugar in with the cabbage and onion. THEN you mix the other ingredients, boil, and pour over the Cabbage/onion/Sugar mixture.
I am 100% sure about mixing the 2 cups of sugar into the cabbage. This helps to "wilt" it. But the true indication is that the recipe calls for Cabbage, Onion, 2 cups of sugar, Oil, salt celery seed and 2 Tablespoons Sugar. Indicating that it is a two step process b/c sugar was called for twice.
I have had this recipe for years and made the dish often - then LOST it!! I was SO thrilled to find it on your site - so thanks a ton!! I made it last night and remembered to wilt the cabbage with the sugar. It turned out perfectly, just like I remember. Mary

Freezer Cole Slaw

  • 1 med. head cabbage, shredded
  • 1 green pepper, chopped
  • 1 carrot grated
  • 1 tsp. salt

  • SYRUP:
  • 1 c. vinegar
  • 1/4 c. water
  • 1 1/2 c. sugar
  • 1 tsp. mustard seed
  • 1 tsp. celery seed
  • In a large pan, add 1 teaspoon salt to cabbage. Let set for 1 hour. Press out juice and add carrot and pepper. While cabbage is standing, mix syrup ingredients and boil 1 minute. Cool syrup to lukewarm and add to cabbage mixture. Mix well. Put in containers and freeze. Thaw before serving.
    Recipe from a Delmont SD Lutheran cookbook See this recipe

    Also check out these recipes: Freezer Coleslaw, and Frozen Slaw

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