Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

Here is a good summer side dish. I enjoy it especially with grilled meats. Since it is pickled, it keeps well, unlike slaws with creamy dressings. Sometimes I use bags of pre-shredded red cabbage for this. "Cooking time" is overnight refrigeration.

Ingredients Nutrition


  1. Place cabbage in a large heat-resistent bowl with onion and salt.
  2. Mix well.
  3. In a small saucepan, bring oil, sugar and vinegar to a boil.
  4. Pour over cabbage.
  5. Do not Stir.
  6. Weight cabbage down with a plate while cooling.
  7. When cooled, cover tightly (I use a French canning jar) and refrigerate-at least overnight.
  8. This will keep for several weeks in the refrigerator.


Most Helpful

I have made this recipe several times and I love it!! It is easy and gets better the longer it sits, so making it in advance for BBQ's or potlucks makes it a great side dish to take. I love making it to go with pulled pork.

hotstuffrider May 28, 2011

I made this slaw this weekend to go with Recipe #64720. I'm eating the leftovers of this for lunch right now. It was delicious. My mom used to make this salad when I was growing up and now I've found the recipe. Thanks.

nemokitty December 01, 2008

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