- 1-1/2 cups sugar
- 3/4 cup white vinegar
- 3/4 cup olive oil
- 3 teaspoons salt
- 1 teaspoon celery seed
- 1 medium head cabbage, shredded
- 1 large onion, chopped
- 1 medium green pepper, chopped
- In a small saucepan, combine the first five ingredients. Bring to a boil; boil for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature.
- In a large bowl, combine the cabbage, onion and pepper; add dressing and toss to coat. Refrigerate until chilled. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
Reviews for Campers' Coleslaw
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"I'm sorry but I thought this recipe was i edible as written. I prepared the dressing as directed the first time. It was so awful I threw it out and remade it using only about a Tblsp of oil. Much, much better. That should be inedible. Self correct :-("
"Too oily for my taste and not enough taste."
"This recipe was outstanding. I made it for our 4th of July picnic and 4 people asked for the recipe. I made it as written until it came to adding the dressing to the coleslaw. I used a medium head of cabbage and there was too much dressing so I tossed about 3/4 a cup out. I think I will only use 1 cup of sugar next time and see how much extra dressing there is. My family does not all like green peppers but with the overnight marinating it took the edge off them and they liked it and even went for second helpings."
"My favorite coleslaw dressing that my mother always made except equal parts of sugar and cider vinegar and no oil. Green peppers, onions, or shredded carrots optional."
"pour the juice on the cabbage when it's hot and let it sit oven night, the n it's a 5"