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German Coleslaw

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


  • 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


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

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  • Wayne
    Aug 22, 2019

    Been eating this slaw all my life, i believe you can use the same set up for German potatoe salad just use potatoes in place of cabbage and also some bacon

  • Kathy Benish
    Apr 21, 2019

    I fried bacon to put in the slaw

  • LDaisy
    Jul 21, 2015

    Love this coleslaw! Huge hit at a family party!

  • MomofCorky
    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.

  • lurky27
    Dec 25, 2010

    The best coleslaw I have ever tasted!~ Theresa

  • candles4u2000
    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!