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.

Reviews

(3)
Most Helpful

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.)

Peachy Chef July 15, 2011

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!

wendy October 31, 2009

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!

Iron Stomach August 19, 2009

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