Community Pick
Marinated Coleslaw
"This recipe was given to my mother by a dear friend. I use pre-packaged slaw mix that has the carrots already in it and just add the onions. Also, I use Canola oil instead of Crisco. This can be made "days" in advance as it gets better as it sits."
photo by DeliciousAsItLooks
- Ready In:
- 2hrs
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 2 (1 lb) packages coleslaw mix
- 1 medium onion, chopped
- 3⁄4 cup sugar
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 cup cider vinegar
- 2⁄3 cup Crisco cooking oil (I use canola oil)
directions
- Bring to boil, cider vinegar, oil, sugar, salt & garlic powder, stirring.
- Pour the hot dressing over the 2 lbs of cabbage mixture and onions and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).
- Cover tightly.
- Let sit on the counter for 2 hours (stirring occasionaly during the 2 hours while it marinates), then refrigerate.
Questions & Replies
-
Can I substitute garlic salt for the powdwe and ju?st cut down on the table salt?
Reviews
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This is excellent!!! Easy to make and a great make ahead dish. Marinating on the counter is the secret. -
This is Excellent!! I had questions and asked Merlot about it. She uses 2 bags of slaw mix, and stirs it occasionally while marinating. Also, when you first combine the dressing with the slaw mix it Does Not look like there’s enough dressing, but there is Plenty. It also sounds like a lot of salt, but it was just fine. I made ½ the recipe, (there's just 2 of us tonight) and forgot to halve the garlic powder, but it was not too much garlic for us. Thank-you Merlot for sharing this wonderful recipe! -
This was exactly what I was looking for. I try not to eat processed things like mayo and yet wanted a coleslaw. I made a couple adjustments to fit for healthier eating but it was wonderful!! Here's what I did...I used extra virgin olive oil instead of canola, honey instead of sugar, fresh grated garlic instead of garlic powder, green onions instead of regular, sea salt instead of regular and put it over rainbow slaw (shredded/grated cabbage, broccoli, cauliflower and carrots). Absolutely wonderful job Merlot! -
Another 5 star review here! This was just what I was in the mood for. My family liked it too. I used canola oil and for the onion I used 1/2 red and 1/2 green. I also added a little black pepper. Thank you!
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Yummy! I also used canola oil and reduced the ammount to 1/2 cup. I didn't have cider vinegar so I used white vinegar and also added some celery seed. Thanks for sharing.
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Tweaks
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I use shallots instead of onions and I use half of the garlic powder and half the salt.
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This is excellent. I don't like mayo in my coleslaw. I used garlic salt instead of the salt and garlic powder because I didn't have any garlic powder. I cut in 1/4 because I only had an 8 oz pkg of coleslaw veggies and was only cooking for 4.
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Delicious tasting slaw! I used seasoned rice vinegar instead of cider vinegar so I cut down on the sugar. I also used canola oil. -
This was exactly what I was looking for. I try not to eat processed things like mayo and yet wanted a coleslaw. I made a couple adjustments to fit for healthier eating but it was wonderful!! Here's what I did...I used extra virgin olive oil instead of canola, honey instead of sugar, fresh grated garlic instead of garlic powder, green onions instead of regular, sea salt instead of regular and put it over rainbow slaw (shredded/grated cabbage, broccoli, cauliflower and carrots). Absolutely wonderful job Merlot!
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This is the coleslaw recipe I have been looking for for ages. I am sooooo happy to have found it. First time I made it just as stated and the second time (two days later) I tweaked it just a little bit. Used olive oil instead of canola, natural vinegar instead of cider, cut down the salt to one tablespoon, the sugar to 2/4+1/8 cup and added one teaspoon caraway seeds. After a couple of hours in the fridge (after marinating on the counter top, this is indeed probably the secret to this recipe), I drained the slaw in a colander. This is a very, very good recipe and the slaw will be staple for us. Thank you so much for posting.
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RECIPE SUBMITTED BY
Merlot
United States
Since I do not have a Premium Membership, I am unable to thank all you folks personally for trying and reviewing my recipes. So in order to show my appreciation, I will thank you by trying and reviewing one of YOUR recipes.
Now, a little about me . . .
It's hard to believe I've been a member for over 7 years now! Once I discovered Zaar, I never looked back at the other sites. This place is truly like family, sitting around sharing great recipes, helpful hints and just chit-chatting about our daily lives.
Hubby and I were fortunate enough to be able to retire early and now enjoy traveling in our motorhome :) . Our travels have taken us all over this great country of ours and meeting new and exciting people along the way is an extra bonus. We are blessed. We usually alternate between Florida Keys and Arizona for the winters. The rest of the year, you can find us just about any place. We love our home on the lake, but there is a bit of gypsy in us both and we hit the road as much as we possibly can.
I subscribe to Taste of Home and own EVERY Southern Living Annual since 1979.
I guess my biggest pet peeve is people who are negative all the time. Because I enjoy life so much, I try to avoid such people. Life is too short.
