Grandma's Best Coleslaw

Kathie Carr Recipe

By Kathie Carr kathiecc

This simple coleslaw recipe was Grandma's standby. You couldn't have a picnic without it. It was almost always in her refrigerator ready to eat.

She would vary the ingredients a bit depending on what she had on hand. For example, omitting the green pepper, using all red or all green cabbage. But the basic recipe was always the same. And always good.

Recipe Rating:
 1 Rating
Prep Time:


1/2 medium
bell pepper, chopped (red or green)
1 small
onion, chopped
1/2 c
shredded carrot
5-6 c
shredded cabbage (red, green, or both)
1/2 c
apple cider vinegar
1 c
1/2 c
1/2 c
1/4-1/2 tsp
celery seed
1/2 tsp
dash of freshly ground black pepper
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Directions Step-By-Step

Stir vegetables together and place in a serving bowl. Mix dressing ingredients in a mason jar and shake well to blend. Pour dressing over salad. Mix. Cover bowl and refrigerate for several hours before serving. Best made the night before using. Keeps well for several days in the refrigerator.
You can omit the celery seed if you prefer.

About this Recipe

Course/Dish: Vegetables
Collection: Picnic Picks!
Other Tag: Quick & Easy
  • Comments

  • 1-2 of 2
  • user
    Wendy Hampton whampton49 - May 20, 2012
    Oh heavens this is good. Really different from the mayo variety. I think I tasted it many years ago and so glad to have found it again!
  • user
    Kathie Carr kathiecc - May 20, 2012
    Thanks Wendy, We sure like it and I agree with you. I prefer it over the mayo type coleslaw.