When I first tried this recipe for Marinated Coleslaw, I never thought I’d love a coleslaw without mayonnaise as much as I did!
I first tried this coleslaw at a pig picking recently and just had to have the recipe.
This coleslaw is not your ordinary slaw… no mayonnaise, carrots or relish. Everyone always raves about it and asks for the recipe… so I knew it had to go on the blog.
It is marinated for at least 24 hours in a boiling hot vinegar-based marinade that wilts (and infuses with flavor) the cabbage, onions and green peppers.
How Many People Does this Serve?
This recipe is enough for a good-sized crowd and feeds at least 15 people.
The recipe as listed fills a 13-cup plastic container completely full, and can easily be halved, doubled or tripled to accommodate the number of people you’re feeding. So, the next time you need to serve coleslaw for a special occasion or to feed a crowd, you’ve gotta give this recipe a try… you won’t be disappointed.
Enjoy!
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Marinated Coleslaw
- Total Time: 20 minutes
- Yield: Approximately 15 servings
Description
A flavorful vinegar-based coleslaw (no mayo!) that serves a crowd.
Ingredients
- 1 cup apple cider vinegar
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- 1 large head of cabbage – cored, quartered and very thinly sliced
- 1 large yellow or red onion, very thinly sliced
- 1 large green pepper – seeded and very thinly sliced
Instructions
- Place thinly sliced cabbage, onion and green pepper in a large bowl. Be sure the bowl has a lid to cover for marinating.
- In a large saucepan, bring vinegar, vegetable oil, sugar, salt, pepper, ground mustard and celery seed to a boil.
- Pour over cabbage mixture and stir well to coat evenly. COVER immediately and allow to reach room temperature.
- Refrigerate for at least 24 hours and serve.
- Prep Time: 20 minutes
- Category: Side Dishes
- Method: Boil
- Cuisine: American
Jeanne
I grew up eating this at my Polish grandparents family events, as well as the community Polish Sausage Supper. We never used celery seed or dry mustard, just white vinegar, sugar, oil, salt & pepper. Our family still loves it with brisket or BBQ 60+ years later. Thanks for sharing.
Ruth
Thanks for your comment. I was looking through them to see if I can use regular white vinegar instead of the apple cider vinegar. I am not a fan of it.
Jess
Had a friend who made this for a potluck and begged her for the recipe. Can’t wait to make it myself with home grown cabbage!
Marianne G.
The recipe instructions start at step 4. Is this an oopsy or am I missing the first steps?
Hi Marianne, I don’t see what you are referencing to – there are steps 1 through 4 with instructions on each step. I apologize for the inconvenience!
Janice
Love this slaw! Everyone raved about it! Tired of mayo slaw and this didn’t disappoint! Light and very refreshing! Thank you!
Thank you, Janice – I’m so glad everyone loved it!
Sharron
Yuummmy , so good, easy and a keeper
I used fennel seeds as no celery ones . worked .
Becky
Hello,
Can you use white vinegar instead of apple cider vinegar?