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Campers’ Coleslaw

Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. —Kimberly Wallace, Dennison, Ohio
  • Total Time
    Prep: 15 min. + chilling Cook: 5 min.
  • Makes
    12 servings (3/4 cup each)

Ingredients

  • 1-1/2 cups sugar
  • 3/4 cup white vinegar
  • 3/4 cup olive oil
  • 1 tablespoon salt
  • 1 teaspoon celery seed
  • 1 medium head cabbage, shredded (about 10 cups)
  • 1 large onion, chopped
  • 1 medium green pepper, chopped

Directions

  • In a small saucepan, combine first five ingredients. Bring to a boil; cook and stir until sugar is dissolved, 1-2 minutes. Remove from heat; cool completely.
  • In a large bowl, toss vegetables with dressing. Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 122 calories, 6g fat (1g saturated fat), 0 cholesterol, 274mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 1g protein.

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Reviews

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Average Rating:
  • monarch1666
    Jul 9, 2014

    I'm sorry but I thought this recipe was i edible as written. I prepared the dressing as directed the first time. It was so awful I threw it out and remade it using only about a Tblsp of oil. Much, much better. That should be inedible. Self correct :-(

  • kateydeey
    Jul 8, 2014

    Too oily for my taste and not enough taste.

  • cathy.dean
    Jul 6, 2014

    This recipe was outstanding. I made it for our 4th of July picnic and 4 people asked for the recipe. I made it as written until it came to adding the dressing to the coleslaw. I used a medium head of cabbage and there was too much dressing so I tossed about 3/4 a cup out. I think I will only use 1 cup of sugar next time and see how much extra dressing there is. My family does not all like green peppers but with the overnight marinating it took the edge off them and they liked it and even went for second helpings.

  • Laurie1956
    Jun 26, 2014

    My favorite coleslaw dressing that my mother always made except equal parts of sugar and cider vinegar and no oil. Green peppers, onions, or shredded carrots optional.

  • bigray610
    Jun 26, 2014

    pour the juice on the cabbage when it's hot and let it sit oven night, the n it's a 5

  • tigortweet
    Feb 3, 2014

    I'm usually not a coleslaw fan, but hubby wanted coleslaw with his pulled pork sandwiches. This slaw is amazing. we all had several helpings. I did use less onion and red pepper for preference but otherwise would not change a thing. Delish!

  • dyeide
    Sep 25, 2013

    This dish surprised my taste buds with hands down we give it...5 stars!

  • RHergenroeder
    Jul 14, 2013

    I also used 1/2c. Cedar vin. with 1/4c. White vin. I also only used 1c. Sugar. Very good

  • nmblades
    Jul 7, 2013

    My niece absolutely loved this coleslaw!! I substituted red peppers for the green for a milder flavor. Also subbed the vinegar--used 1/2 cup cider vinegar & 1/4 cup white vinegar to mellow out the flavor. Very nice.

  • patellison
    May 18, 2013

    Oops... forgot to put the stars!