Back to German Coleslaw

Print Options


Card Sizes


German Coleslaw Recipe

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. YIELD:14-18 servings


  • 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


  • 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.

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

Sort By :
Reviewed Jul. 21, 2015

"Love this coleslaw! Huge hit at a family party!"

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."

Reviewed Dec. 25, 2010

"The best coleslaw I have ever tasted!

~ Theresa"

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!"

Loading Image