Cole Slaw

Cole Slaw

28 Reviews 3 Pics
Jackie Smith
Recipe by  Jackie Smith

“This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties.”

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Adjust Servings

Original recipe yields 10 to 15 servings



  1. Combine the cabbage, bell pepper, onion and carrot.
  2. Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
  3. Drain any excess liquid, toss and serve cold.

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Reviews (28)

Rate This Recipe
Terry Dee

Terry Dee

I find the secret to making perfect coleslaw everytime is to put the sugar directly on the cabbage mix for about 10 to 15 minutes before adding the dressing mix then refrigerate and let stand before serving. Also, try additing salted sunflower seeds for an interesting twist your family will love.



I made the recipe using cider vinegar, and I skipped the onion and green pepper. I served the slaw with baco-bits sprinkled on top. I thought it was tangy and tasty.



I made this cole slaw recipe for a church function and I am still getting compliments on it months later. Thank you for sharing this recipe.

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Amount Per Serving (4 total)

  • Calories
  • 786 cal
  • 39%
  • Fat
  • 55.5 g
  • 85%
  • Carbs
  • 74.6 g
  • 24%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 83 mg
  • 3%

Based on a 2,000 calorie diet



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Aw-some Cole Slaw


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Mikes' Cole Slaw