German Coleslaw Recipe

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This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES:14-18 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES: 14-18 servings

Ingredients

  • 1 medium head cabbage, finely shredded
  • 3 to 4 green onions, sliced
  • 3/4 cup sugar
  • 3/4 cup vinegar
  • 1-1/2 teaspoons celery seed
  • 1-1/2 teaspoons salt
  • 3/4 cup canola oil

Nutritional Facts

1 serving (1/2 cup) equals 126 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill. Yield: 14-18 servings.
Originally published as German Coleslaw in Bountiful Harvest Cookbook 1994, p58

Nutritional Facts

1 serving (1/2 cup) equals 126 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for German Coleslaw

AVERAGE RATING
   (4)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Oct. 9, 2014

"What kind of vinegar? The only vinegar my German speaking grandmothers had was cider vinegar. I am a great-grandma, so that was a long time ago. Sehr gut."

MY REVIEW
Reviewed Dec. 25, 2010

"The best coleslaw I have ever tasted!~ Theresa"

MY REVIEW
Reviewed Jun. 1, 2010

"I made this yesterday for a friend who has intolerance to many foods. Not only did she love it, all 20 people that were at my house raved about it. It was so easy to make! I let it sit for about 2 hours before serving which really helped the flavors meld. The only comment I have, if you use already chopped cole slaw mix, use 2 bags. I had to discard some of the oil mixture. Thank you!"

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