A delicious cole slaw recipe is one of everyone’s favorite summer salad recipes.
Coleslaw is a standard and classic part of almost every picnic or barbecue in North America. It’s a salad pretty much everyone enjoys.
I think you will really enjoy this traditional favorite summer salad recipe.
To make it even healthier use the cider vinegar as suggested above. I would also use just the 1/2 cup of sugar, or even less. If you do that the recipe becomes much healthier, particularly for diabetics.
This is a boiled cole slaw dressing recipe. You can use the dressing without boiling it, and it will taste wonderful. The unboiled version cannot be kept for more than three days or so though.
Cole Slaw Recipe with Boiled Dressing
Ingredients
- 1 cabbage, large, shredded
- 1 cup carrots, grated
- 1/2 to 1 cup white sugar
- 1/2 to 1 teaspoon celery seed
- 1/2 cup vinegar
- 1/2 cup salad oil
- 2 teaspoons salt
Instructions
- Combine carrots and cabbage. Boil the rest of the ingredients and pour over the cabbage mixture.
- Let stand 3 hours at room temperature. Refrigerate well sealed. This cabbage salad will keep well for up to a week.
Nutrition
Variation:
- Substitute cider vinegar for the regular white vinegar called for in this recipe. It’s my favorite and very healthy for us. Always try to buy the cider vinegar with the “mother” still in it, that is, raw unfiltered vinegar. It’s much healthier.
- Substitute an equivalent amount of sugar substitute to create a sugar free coleslaw dressing, great for diabetics or those wathcing calories.
- Add thinly sliced red onion for color, but add it after the boiling dressing has cooled. Adding it before you pour the dressing over the cabbage mixture will cause the mixture to turn a bit pink.
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Click here to go to our KFC style coleslaw recipe..
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I use celery herb, cut stalk very thin, chop leaves finely and voila!The Cordon Bleu school had a recipe very similar to this. I find the coleslaw lasts very well in the fridge. (Sugar and vinagre are good preservatives). I will access your site again, but at two days short of 90 years young I don’t want to bebombarded with recipes I won’t use,. Cheers, Margarita’s Kitchen
This is a coleslaw that we kept a batch in the fridge all summer long. Cabbage and carrots were never very expensive so with this, something on the grill and a baked potato and dinner was no fuss and little mess. I hadn’t made it in years and I searched for the recipe hoping I would find it. And I’m making it right now with potato salad for supper. There was also a recipe made from baby carrots (from thinning in the garden) with peppers and other veg and a can of tomato soup that was a similar mix it up and keep it for no energy days. You could make up a batch and have it in the fridge for up to a week. It was very yummy.
From a visitor Alyssa: celery seed alternative by Alyssa (Ontario, Canada) in alternative to the celery seed, we use mustard seed, gives the salad a much better flavour. Try it out!