Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a favorite item of mine to order in NYC Jewish delis. So when I decided to make it at home for a BBQ, the first recipe I pulled off of the internet was right on the money. This is "kind of" like a good coleslaw but without the mayo and with a few items added. Use a 4-sided box grater to shred all of the veggies.

Ingredients Nutrition

Directions

  1. Shred or slice (and I do mean paper thin) all vegetables.
  2. Mix other ingredients and pour over the veggies.
  3. You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight.
  4. Refrigerate immediately after mixing veggies and dressing.
Most Helpful

5 5

Much to my chagrin, I just stumbled across this recipe while looking for a Jewish cole slaw recipe. I am 48 years old and have been eating this salad since I was a little girl and my mother made it. I make it for cookouts and it's a huge hit -- always have to give the recipe! This one is a little different from mine- I sprinkle toasted sunflower seeds on before serving and I don't use oregano (although I might try that -- sounds good!). Otherwise, the recipes are almost identical. Wonder what other recipes my mother claimed as her own! LOL (I ALWAYS marinate at LEAST overnight.)

5 5

Wonderful, easy and delicious. Goes great on a corned beef sandwich! I used red pepper-it made it really colorful and tasted just as good!

4 5

Very good recipe. My only change was to add only 1/2 teaspoon of oregano. I think the 1 tsp. amount is too strong. Easy to make, and tastes great. Brings back memories. Bring on the Dr. Brown's Cel-ray Soda!