German Coleslaw Recipe

5 4 5
Publisher Photo

German Coleslaw Recipe

Read Reviews
5 4 5
Publisher Photo
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.
MAKES:
14-18 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 15 min.
MAKES:
14-18 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 15 min.

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 vegetable oil

Directions

In a large bowl, combine cabbage and onions. In a saucepan, mix 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

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

  • 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 vegetable oil
  1. In a large bowl, combine cabbage and onions. In a saucepan, mix 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGerman Coleslaw

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
LDaisy User ID: 5541821 229969
Reviewed Jul. 21, 2015

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

MY REVIEW
MomofCorky User ID: 7997033 44300
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
lurky27 User ID: 1251896 202055
Reviewed Dec. 25, 2010

"The best coleslaw I have ever tasted!

~ Theresa"

MY REVIEW
candles4u2000 User ID: 2858610 14013
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