Coleslaw With Vinegar or Creamy Dressing

Coleslaw

The Spruce / Diana Rattray

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 10 to 12 servings
Nutritional Guidelines (per serving)
63 Calories
2g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 10 to 12 servings
Amount per serving
Calories 63
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Protein 1g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This coleslaw recipe offers two preparations. It can be made with a basic vinegar dressing or you can add mayonnaise for a creamy dressing.

Feel free to cut the sugar down if you like a less sweet coleslaw. Some like onion in coleslaw, but we often use a dash of onion powder instead of freshly grated onions. 

This slaw makes an excellent topping or side dish to serve with pulled pork or shredded beef pot roast or beef brisket.

Ingredients

  • 4 to 5 cups shredded cabbage (about 1 medium head)
  • 1 medium green bell pepper (thinly sliced)
  • 3 carrots (coarsely shredded)
  • 2 tablespoons sweet onion (grated)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup vinegar
  • 2 tablespoons vegetable oil
  • Optional: mayonnaise

Steps to Make It

  1. In a large bowl, toss the shredded cabbage, green pepper, carrots, and onion. Cover and chill thoroughly.

  2. In a small bowl, combine the sugar, salt, vinegar, and oil. Blend well.

  3. Pour the dressing over the cabbage mixture and toss before serving.

  4. If creamier coleslaw is desired, stir in some mayonnaise, about 1 tablespoon at a time, until creamy.

Recipe Variations

  • Add about 1 teaspoon of celery seeds to the dressing or replace the salt with celery salt.
  • Add kale to the cabbage for a tasty cabbage and kale slaw.
  • Add about 1/2 teaspoon of onion powder in place of the grated onion.
  • Use about 1 1/2 pounds of commercial coleslaw mix in place of the cabbage and carrots. If desired, add the bell pepper and onion.