Creamy German Coleslaw12 Reviews
- Prep: 10 min
- Ready In: 2 hr 10 min
“This has been my favorite coleslaw recipe for thirty years. It's easy to make and tastes delicious. Blend dressing in the food processor if desired.” - by Catherine S
Original recipe yields 6 servings
- Place cabbage in a large bowl.
- Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
- Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.
Amount Per Serving (6 total)
- 183 cal
- 14.7 g
- 12.7 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"OMG!!!! This is by far the Best tasting Coleslaw Recipe I've ever tried!!!! Very simple. We ate it as soon as I made this. It wasn't even chilled. Thank You Catherine...." See more"
"yummy so very good, creamy and full of flavor. I used bagged coslaw with carrots. So happy with the results of this recipe...." See more"
"I haven't actually tried this recipe but it sounds just about exactly like my family's recipe. (My family is German, Irish, and Czech and the recipe likely came from the German and Irish side of the f..." See moreamily.) I'm not sure if the recipe author forgot to write this step but we always shred the cabbage and salt it and let it wilt before adding the dressing. We've tweaked it slightly but the flavor remains constant. We now use partially non-fat yogurt to save on calories and the rest mayo. Another idea is that if seeds present an annoyance to perhaps folks with braces or people fussy about their teeth there is such a thing as ground celery seed that is available and we now use that every time we make coleslaw. If ground celery seed is unavailable you could always grind the seed yourself in a coffee grinder dedicated to spices alone."
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