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Confetti Cabbage Slaw

For a tart crisp salad, try this slaw. It's perfect for a gathering since you make it well in advance.—Sue Ross, Casa Grande, Arizona
  • Total Time
    Prep: 2-1/2 hours + chilling
  • Makes
    50-60 servings


  • 10 pounds cabbage, shredded
  • 2 tablespoons salt
  • 6 cups sugar
  • 3 cups cider vinegar
  • 1-1/2 cups water
  • 2 tablespoons mustard seed
  • 2 tablespoons celery seed
  • 1 bunch celery, chopped
  • 4 medium carrots, shredded
  • 1 medium sweet red pepper, diced
  • 1 medium green pepper, diced


  • In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely.
  • Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon.

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  • Denise C
    May 25, 2009

    I have always preferred a mayonnaise based slaw, but this recipe changed my mind! I prepared this slaw to feed lots of college students and they loved it too. It freezes well in a freezer bag and takes about a day to thaw. I've made it several times and know it will be a "keeper" recipe for a long time.