Quick and Easy Cole Slaw

READY IN: 30mins
Recipe by Sarah_Jayne

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by June (Schaeffer) Houtz. Cooking time doesn't include 4 hour chilling.

Top Review by Rita1652

I used red bell pepper added celery and 4 cups cabbage. Skipped half the sugar and half the salt and still was sweet. This is very good. Stayed crunchy for 3 days in the fridge. A refreshingly light salad. Reminds me of the health salad you find at the deli. Thanks!

Ingredients Nutrition

Directions

  1. In a large bowl, layer the cabbage, pepper and onion rings.
  2. Sprinkle 3/4 cup sugar over mixture.
  3. In a saucepan combine 1 tablespoon sugar and remaining ingredients. Mix well and heat to boiling.
  4. Pour hot mixture over the slaw.
  5. Cover with foil or plastic wrap and refrigerate for 4 hours.
  6. Toss before serving.

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