Cabbage slaw

Cabbage slaw

Cabbage slaw

Cabbage slaw photo 1
Cabbage slaw photo 2
Cabbage slaw photo 3


  • white sugar
  • salad oil
  • salt and pepper to taste - 1 item
  • green pepper - 1 item
  • small head cabbage - 1 item
  • white vinegar - 3/4 c
  • large onion - 1 item
  • stalk celery, finely chopped - 1 item
  • carrot, shredded - 1 item
  • red pepper optional - 1 item

How to make cabbage slaw:

Dressing:3/4 c. salad oil3/4 c. white vinegar1 1/2 c. white sugar Dressing: Mix and heat to boiling point in medium saucepan, but do not boil.

Thinly slice cabbage, onion and peppers, each one into separate bowl. Place 1/3 of each vegetable in each layer in large mixing bowl. Sprinkle each layer lightly with celery seed and salt to taste (use less, as you can add more later if necessary). Put a few spoonfuls of warm dressing on each layer. When all vegetables are used, pour remaining dressing over all. Cover with a plate and place in refrigerator overnight or longer. Mix lightly before serving.

This recipe comes from Imagene (Offenheiser) Taylor. She is Harry Offenheiser's sister. Imagene is in her late nineties and lives with her son, Don and his wife, Mary. They live in Hillsbaro, Oregon.

Recipe categories: Condiments, etc., Side dish, Garnishes.

Cabbage slaw
Average rating: 3.4 of 5, total votes: 7
Cook. Time: PT10M
Total Time: PT10M

Cause of complaint:

Related ingredients:
sugar, salt, vegetable oil, dry mustard, stick cinnamon, large cans grated pineapple
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