Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

I adopted this recipe from recipe zaar because it sounded a lot like what a friend of mine makes. It has a nice tangy flavor to it and I would think it would work well with just about anything. I was worried about the amount of sugar in this but it was perfect for us. My contribution to this recipe was a little more celery seed and the addition of white pepper. Very nice for an oil/vinegar coleslaw and a nice change from the mayo mixture. It is very easy to prepare and will last for two weeks in the refrigerator. Makes a lot.

Ingredients Nutrition


  1. In a deep bowl, alternate layers of cabbage and onion.
  2. Pour 7/8 cup sugar over the top.
  3. Let stand 2-3 hours covered or not, doesn't matter.
  4. Combine the rest of the dressing ingredients and bring to a rolling boil.
  5. Pour over cabbage and stir.
  6. Cover and refrigerate overnight, stirring once or twice.
  7. Serve with a slotted spoon.
  8. Cooking time is refrigeration time.


Most Helpful

I am currently eating my first bowl...and is soooo good! If you have never made or eaten a coleslaw without mayo or traditional salad absolutely must try this one! Should be 10 stars! Made for Spring PAC 2010

CarrolJ April 23, 2010

I made with savory cabbage, Splenda blend and cut the recipe down to for 3 of us. It was sweet and tangy! Thanks

Rita~ August 23, 2008

Outstanding. Having been brought up on both mayonnaise-based coleslaws and vinegar-based ones, I am open to either. This is a superb version of the vinegar-based. I love it.

BarbryT July 12, 2008

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