When I first tried this recipe for Marinated Coleslaw, I never thought I’d love a coleslaw without mayonnaise as much as I did!
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Marinated Coleslaw Recipe
I first tasted 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.
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.
This recipe is enough for a good-sized crowd and feeds at least 15-20 people. Everyone always raves about it and asks for the recipe… so I knew it had to go on the blog.
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!Print
- 1 cup apple cider vinegar
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- 1 large head of cabbage, very thinly sliced
- 1 large yellow or red onion, very thinly sliced
- 1 large green pepper, very thinly sliced
- 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 combine. COVER immediately and allow to reach room temperature. Refrigerate for at least 24 hours and serve.