Crisp-tart Cole Slaw Recipe

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Crisp-Tart Cole Slaw

Linda Lehman


This is from Miriam B. Loos Family Favorite Cookbook. I have been making it since about 1978! It is my 'go to' recipe for Cole Slaw, you can tell because the page this is on is really messy now.
Mrs. Loos said about the recipe "Salad is made ahead with a oil and vinegar covered in the refrigerator...will stay crisp for several days."
And it does!
I added this just as her recipe is written. At the end are a few notes I have made.

★★★★★ 1 vote
1 Hr
No-Cook or Other


1 large
cabbage, shredded
1 medium
onion, chopped
green 1pepper, finely chopped
1 Tbsp
1 c
boiling water
1 c
1 c
white vinegar
1 Tbsp
celery seed
1 Tbsp
mustard seed
2 oz
jar pimento, finely chopped, red pepper works also


1Combine cabbage, onion and pepper in a bowl. Sprinkle salt over top and pour boiling water over all; let stand at room temperature for 1 hour. Drain in colander.
2Combine sugar, vinegar, oil, celery and mustard seeds; add to cabbage mixture.
3Stir in pimento. Cover and refrigerate.
4I like it to set for at least 30 minutes but an hour is better.
Some things I have learned through the years. The 1 cup water can be increased to enough to cover the cabbage. I usually use at least 3 cups.
I cut the sugar to 1/2 cup, personal preference.
I make the dressing while the cabbage soaks and I have even heated it for 1 minute to melt the sugar and meld the flavors.
The water soak works really well to take the excess moisture from the cabbage, even if making other recipes.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy