Mom's "Hot" Coleslaw

Myra Wynne


A sweet yet tangy slaw - so good at a cookout, or any time! Don't let the cooking method scare you off - it's easy and never fails!


★★★★★ 1 vote

10 Min
5 Min
Stove Top


  • 1
    head of cabbage, shredded or 1 bag pre-shredded cabbage
  • 1
    carrot, grated
  • 2
    green onions, chopped
  • 1/2 c
  • 1/2 c
    vegetable oil
  • 1/3 c
    sugar plus
  • 3 Tbsp
  • 1 tsp
  • 1 Tbsp
    yellow mustard

How to Make Mom's "Hot" Coleslaw


  1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
  2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
  3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
  4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

Printable Recipe Card

About Mom's "Hot" Coleslaw

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free
Other Tag: Quick & Easy
Hashtags: #easy #coleslaw

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