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
Keywords: marinated coleslaw
Made this for a cookout and everyone loved it. Especially my husband who is not a fan of mayo.This will definitely be my new go to recipe for coleslaw.
★★★★★
I was looking for a starting point for delicious crunchy tangy slaw (no mayo) and this is it. I recommend less oil, and use something light, grape seed oil is my favorite. Thanks!
★★★★★
Amy – this recipe is absolutely awesome! I searched the web for quite a while changing my wording for a marinated vegetable dish and I finally landed on your site. Amen sister…. your recipe is perfect because you didn’t use a lot of sugar. Most of the recipes I read had what I thought was way too much sugar. You have put together an awesome combination of spices and vegetables to be a wonderful dish and it makes quite a lot. I made this recipe exactly as you have it listed this afternoon and will take it to a potluck lunch tomorrow afternoon.
Thank you so much for sharing this dish….
★★★★★
Hi Susan, thank you so much! I hope everyone enjoys it and you have a great time at the potluck lunch!
My mother had a recipe that was called (9 day coleslaw) because it would be good for 9 days. Of course it never made it to the 9 days. It is almost the same as your recipe.
I love this recipe! I used to make small portions of it, and put it in a jar. I’d like to make this recipe for a bigger event, but I don’t have a bowl that big with a lid. Is the lid mandatory?
Hi Marco, This recipe most definitely needs to be covered. You can use plastic wrap (or tightly wrap with aluminum foil) if you don’t have a lid. I hope everyone enjoys it!
Hey my name is Ed and we are thinking of preparing this for a wedding this fall, my question will this still be crisp if I prepare this salad on Thursday night to serve Saturday afternoon?
Hi Edgar, I think it should be okay… note I said I *think* but can’t say with complete certainty, especially for such an important event. I know the leftovers have always been good up to a few days afterwards. Since the wedding is in the fall, I would personally make it, cover and refrigerate for the amount of time until you plan to serve and try it (to be on the safe side). Hope it works for you and everyone enjoys it! 🙂
Edgar, I make this every year at Christmas to go with chicken and dumplings. Today is Wednesday and Christmas is Friday. My Dad even likes it on hot dogs a few days after Christmas! It’s not a real crunchy slaw even when it’s fresh! Enjoy!
Can you tell me how many days this keeps? And what about freezing it? Does it actually come out tasting the same ? What is the texture like? I made some for our Church BBQ fundraiser and we have some leftover.
Hi Heather, I’ve never kept it longer than a few days in the fridge so I can’t say with certainty if it will keep any longer than that. I’ve never frozen this, but this article states that an oil and vinegar based coleslaw can be frozen without affecting texture or flavor. Let us know how it turns out if you try freezing it!
Is there anything you can substitute the ground mustard with??? And would Peanut oil work in place of vegetable oil??? I want to make this so bad! Thanks
Hi Tracy, Here is an article for ground mustard substitutions. I’ve never made a substitution for the ground mustard or used peanut oil in this recipe, so I can’t say how it will turn out. Let us know if you try it! 🙂
Hi there, I would love to try your coleslaw but I was wondering if I could still put the carrots in instead of the grean pepper and onions as my husband wouldn’t like that?
Hi Christine, I haven’t tried/tested this recipe with carrots instead of green pepper and onions so I can’t say with certainty. Sorry I can’t be of more help! 🙂
I have made a coleslaw with this dressing for a number of years. I use cabbage, green pepper, spring onions, grated carrot and finely chopped celery. It keeps fresh and crisp for days.
Thanks so much for sharing, Rae – Your version sounds delicious! 🙂
I am trying it now, I skipped the pepper and used the white part of spring onions . So far it is good. We don’t eat the peppers either . I just used the bagged slaw with the carrots in it. Just gotta get it cold now.
This slaw freezes well. I always make a double batch and. Freeze in zip lock bags. This is a great make ahead for holidays.
★★★★★
I’ve never tried freezing it, thanks for the tip, Diane! 🙂
I’m southern and we consider slaw a food group. Great slaw and I might add that you do not need 24 hours. I prefer at least 6 to 8 hours. Slaw still has a slight bit of crunch and isn’t too soggy. Truly, this simple slaw is perfection. Nothing better with BBQ.
★★★★★
Thanks so much, Ann… so happy to hear! It’s one of my favorite slaws, too! 🙂
I haven’t tried your recipe yet, but I sure plan on making it this week. A famous chicken & biscuit restaurant in my area used to have a slaw like this on their menu, however they have stopped making it here anyways. I feel in love with their slaw and i believe your’s would make the perfect replacement. TFS!
Thanks so much, Alice… hope you enjoy it! 🙂
How many packages of coleslaw could you use instead of one large cabbage ?
Hi Anne, I’m not sure because I’ve always used a large head of cabbage… but I did find this conversion info online that I hope is helpful! How much shredded cabbage is in a head
can’t use vegetable oil is there something else I can use
Hi Paula! Since this is an oil-based coleslaw, I can only think of olive oil or canola oil to substitute. Hope you like it if you make it! 🙂
Made the slaw this week using avocado oil. Was wonderful! Also reduced the amount of oil slightly as well. Got numerous raves from the ladies at a safe house dinner .
Hi Lewis, thanks so much… so glad everyone enjoyed it and so nice of you to participate in helping with dinner for those in need! 🙂
Thanks for your note. I have already seen some other recipes that I ant to try.
What is a safe house?