Crispy and crunchy, this traditional, no-fuss slaw makes a refreshing side dish for summer picnics and parties. —Kim Wallace, Dennison, Ohio
- 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).
Originally published as Campers' Coleslaw in Taste of Home August/September 2010, p81
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