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Campers' Coleslaw Recipe
Campers' Coleslaw Recipe photo by Taste of Home

Campers' Coleslaw Recipe

Publisher Photo
Crispy and crunchy, this traditional, no-fuss slaw makes a refreshing side dish for summer picnics and parties. —Kim Wallace, Dennison, Ohio
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup equals 121 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 274 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. 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.
  2. 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).
Originally published as Campers' Coleslaw in Taste of Home August/September 2010, p81

Nutritional Facts

3/4 cup equals 121 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 274 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Campers' Coleslaw

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jul. 9, 2014

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 :-(

MY REVIEW
Reviewed Jul. 8, 2014

Too oily for my taste and not enough taste.

MY REVIEW
Reviewed Jul. 6, 2014

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 REVIEW
Reviewed Jun. 26, 2014

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.

MY REVIEW
Reviewed Jun. 26, 2014

pour the juice on the cabbage when it's hot and let it sit oven night, the n it's a 5

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