Mom's Coleslaw Recipe
Mom's Coleslaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Year-round, our family always goes for this crisp, refreshing salad. With a tangy vinegar and oil dressing., it has wonderful homemade flavor. When Mom made it years ago for our family of seven, it was rare to have leftovers.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 large head cabbage, shredded
  • 2 medium carrots, shredded
  • 1 teaspoon celery seed
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 medium onion, quartered

Directions

In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 10-12 servings.
Originally published as Mom's Coleslaw in Taste of Home February/March 1999, p35

Nutritional Facts

1/2 cup: 262 calories, 19g fat (2g saturated fat), 0 cholesterol, 220mg sodium, 25g carbohydrate (20g sugars, 3g fiber), 2g protein.

  • 1 large head cabbage, shredded
  • 2 medium carrots, shredded
  • 1 teaspoon celery seed
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 medium onion, quartered
  1. In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 10-12 servings.
Originally published as Mom's Coleslaw in Taste of Home February/March 1999, p35

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MY REVIEW
RLiberty User ID: 7169427 249693
Reviewed Jun. 22, 2016

"This is a great vinegar-based coleslaw dressing - nice variation from the creamy coleslaw dressing."

MY REVIEW
Bahiya User ID: 8547112 243060
Reviewed Feb. 2, 2016

"This is my go to slaw. Like another poster, I half the dressing. I use splenda in place of the sugar to make it a little more blood sugar friendly. Nobody can tell the difference."

MY REVIEW
Aquarelle User ID: 985301 28264
Reviewed May. 26, 2012

"The dressing is a very refreshing change from mayo-based coleslaw dressing, and this keeps very well in the refrigerator. I halved the dressing ingredients, which made the perfect amount of dressing for a bag of coleslaw mix."

MY REVIEW
minnie User ID: 7775663 19744
Reviewed May. 26, 2012

"I've made this several times and everyone loves it, its a nice tasty change from the mayo slaw."

MY REVIEW
renren_13 User ID: 3764936 70834
Reviewed Jul. 4, 2011

"I used 1/2 the oil and sugar. I used olive oil and cider vinegar because that is all I had. It tastes pretty good. I will make it again."

MY REVIEW
robertahammond User ID: 972233 25122
Reviewed Dec. 29, 2010

"I have made this time and time again. Everyone who has tried it comes back for seconds. It's definitely a keeper."

MY REVIEW
happyday21 User ID: 347313 25121
Reviewed May. 28, 2009

"I often make this for potlucks. Even some people that claim they don't care for slaw like this! I don't care for mayo and this recipe still gives you that creamy dressing w/o the mayo. This is definitely a keeper!"

MY REVIEW
kandagross User ID: 1338304 52240
Reviewed Sep. 13, 2008

"I have been making this coleslaw for3 or 4 yrs. My wife and I like it as does our children. A nice change from mayo."

MY REVIEW
NJ_mommy_1 User ID: 3034114 61700
Reviewed May. 31, 2008

"This receipe was very good! I never had coleslaw with vegetable oil and vinegar before but I definitely will be making this again. Thanks.."

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