Angie's Dad's Best Cabbage Coleslaw283 Reviews
- Prep: 30 min
- Ready In: 30 min
“An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.” - by DOTMAYTRX
Original recipe yields 20 servings
- In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Amount Per Serving (20 total)
- 131 cal
- 8.4 g
- 14.1 g
Based on a 2,000 calorie diet
Reviews (283)Rate This Recipe
"Absolutely Awesome! I used one 16 oz Tri Blend of Cole Slaw. I halved the sugar, vinegar, mustard, oil and salt. After boiling the dressing I allowed it to cool before I poured onto the vegetable mixt..." See moreure. This was just the right amount of dressing. We absolutely LOVE this and my husband said that this is the best coleslaw that he has had in ages. We served this with baby back ribs and it was yummy and a great compliment. I highly recommend that you try this recipe. I am not a coleslaw fan and I can't stop eating this!"
"Don't make this recipe and expect it to taste good immediately. It's flavors really intensify over days and it keeps well for about 7-10 days, so do yourself a favor and make this recipe way in advan..." See morece when you have some spare time. The recipe creates alot of liquidmarinade, and the liquid seems to increase over the days. Either expect to drain off alot or cut the liquid in half so that you won't have to drain any off. I've tried the recipe both ways and have not found any reduction in flavor by initially cutting the liquid in half. Also, know that if you use purple cabbage, it will soon color the other veggies even though the flavor will remain very nice. I prefer to use very little purple cabbage and alot of white cabbage, because doing so creates a multi-colored salad, instead of a totally purple one."
"This was a very good marinated coleslaw. I halved the recipe and used a 1 lb. bag of coleslaw mix. It wasn't enough cabbage mixture. I would suggest using 2-1 lb. bags for 1/2 of the recipe. The c..." See moreabbage wilts a great deal when the hot dressing is poured over it. It remained cruncy and delicious but greatly reduced in volume. I added the additional onion but skipped the celery because I didn't have any. I'm going to add poppyseeds to this recipe the next time I made it. A keeper recipe! (addendum - the second time I made this recipe I added purple cabbage for color. Big mistake, it colored all the cabbage purple. I had a very big bowl of purple slaw.)"
Restaurant-Style Coleslaw I
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