Cole Slaw and Cabbage Salads

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

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

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

• 1 lg. head cabbage chopped
• 1 lg. onion chopped
• 1 green pepper chopped
• 1 tsp. salt
• 3 chopped carrots (optional)

• 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.

Dressing:

• 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

• 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