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Pennsylvania Dutch Coleslaw Recipe

Pennsylvania Dutch Coleslaw Recipe

My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us!
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-16 servings


  • 1 medium head green cabbage, shredded (about 8 cups)
  • 1 cup shredded red cabbage
  • 4 to 5 carrots, shredded
  • 1 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight. Yield: 12-16 servings.

Nutritional Facts

1 serving (3/4 cup) equals 146 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 239 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Pennsylvania Dutch Coleslaw

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Reviewed May. 16, 2015

"Not our favorite."

Reviewed Mar. 29, 2015


Reviewed Jun. 3, 2013

"Very easy to make. Everyone really like it."

Reviewed Aug. 19, 2012

"I added 3 Tablespoons of horseradish to this it gives it a nice kick and at a recent party the one with the horseradish was gone before the regular :)"

Reviewed May. 16, 2010

"This is the best coleslaw recipe - and so easy! I have requests for it every time I make it and take it somewhere."

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