Tangy Coleslaw (Cabbage Salad); Menu of the week

This is the very best coleslaw.  It’s light, crisp, crunchy and keeps well.

I posted this recipe a few years ago – but, it’s the beginning of summer and in case you missed it the first time, here it is again.

When I was in high school, I worked at the local restaurant (it was a small town, there was only one).

The owner made the best coleslaw!

Everyone raved about it and everyone wanted the recipe.

It was a secret.

She made the dressing in big batches, once a week and no one was allowed to watch too closely.

She sold the restaurant, retired and moved away, taking her coleslaw dressing with her.

Or so I thought.

After we kids were grown and gone, my mother had worked, a few mornings a week, at that same restaurant.

Turns out my mother managed to snag the recipe at some point.

Maybe she was entrusted with it when the owner was gone during the summer; maybe she
just watched and learned.

She doesn’t remember.

She never made the dressing as the recipe makes 8 quarts.

I found it the other day, in her old box of recipes that now sits in my kitchen.

I reduced it… Slightly

Best Tangy Coleslaw

Tangy Coleslaw (Cabbage Salad)

3 cups
shredded cabbage
1/2 red or orange pepper
Tangy Coleslaw Dressing

Shred the cabbage. Slice the pepper thinly, then cut the slices into 1/2″ (1cm) pieces. Put cabbage and pepper into a large bowl. Add half of the dressing and toss well to combine. Add more dressing according to taste.

Tangy Coleslaw Dressing

8 tbs olive oil
8 tbs sugar
3 1/2 tbs cider vinegar
3/4 tsp whole grain mustard
1/4 tsp celery seed

Put all of the ingredients in a medium bowl, Using as large a whisk as you have (and is reasonable), vigorously whisk ingredients together until the sugar is dissolved and the dressing is very thick and clear.  It takes a bit of work, but once together properly it won’t ‘break’.

The cabbage stays wonderfully crunchy with this dressing and will keep several days…. If you don’t stand in the fridge with a fork…

In addition to this, for the week of May 28 we have Barbecued Chicken with home-made Barbecue Sauce, Grilled Salmon, American Potato Salad, Oriental Chicken and Cabbage Salad, Asparagus with Yogurt Sauce, and more….  

Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods.

13 thoughts on “Tangy Coleslaw (Cabbage Salad); Menu of the week”

  1. I love cole slaw and this sounds like a great recipe for it. I’m especially happy to see it’s not loaded with a cup of sugar like most of the recipes for it are. I will try this!

  2. Pam, I was never particularly successful with coleslaw before this…
    Thanks, Kiki!
    Pam, 3 heads!!!! Yikes!
    Shayne, and it keeps well ;-))
    Tana, well, this is an old recipe…..(I like celery seeds)

  3. What a find for you and for all of us as well. I also want to thank you for your suggestions regarding the asparagus. I hope you are having a great day. Blessings…Mary

  4. I also am crazy about cabbage salad, but tend to reserve it as a USA pleasure. My mom makes great cole slaw from her grandmother’s recipe…

  5. I was kind of worried that the cole slaw dressing was going to be full of mayo and that I was going to have to bite my tongue and say WOW that looks great, even though I hate mayo. But this really does look amazing.

  6. Cole slaw is such a perfect summer salad. Did miss this the first time, so thanks for posting again. Never tried my slaw with red peppers, so this will be a fun one to make. Love that it has no mayo. I do a hot potato salad with similar dressing…but not a secret dressing like this one 🙂

  7. I love cider vinegar in my cole slaw dressing. I might have to substitute something for the 8 Tbsp of sugar, though, as our family has to watch the sugar consumption. I, too, love that it has no mayo.

  8. Mary, you are so welcome!
    Helen, this is a good keeper – except we eat it fast!
    Betty, I just got hungry for it – then found this recipe… it was a treat for me!
    Joanne, no mayo…. Great for picnics! One of the reasons I like it – not the standard.
    Eli, the original didn’t have red peppers in it, either. But I like the added bit of zing!
    Lydia, yeah, it’s a bit of sugar, but it makes quite a bit. With V I have to be careful, too, but we eat so little otherwise…

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