Marinated Coleslaw

Pat Morris


In 1973 I lived on the lake in North Summerton, SC (Santee). We were always having cookouts -fish fries, etc. One of the neighbors gave me this recipe back then for Marinated Coleslaw. Some of my friends, as well as my son, do not like mayonnaise based coleslaw; but they really like this coleslaw.

I usually make it using green cabbage; however, in this picture you can see when I made it last I used a mixture of red cabbage and white cabbage. I do that for special occasions or when I want more color than the green cabbage gives (which sometimes looks more white than green) Enjoy.


★★★★★ 1 vote

20 Min


  • 1
    head of green cabbage, grated or shredded -i sometimes combine and add red and green cabbage*
  • 1
    1 onion, slicde in thin rings – cut rings 1 or 2 times (if you like the flavor of onions -but not the onions, leave the rings whole and remove before serving)
  • 3/4 c
  • 1 tsp
  • 3/4 c
    salad oil
  • 3/4 - 1 c
    white vinegar
  • 1 tsp
  • 1 tsp
    celery seed
  • 1 tsp
    dry mustard (or 3 teaspoons prepared mustard)

How to Make Marinated Coleslaw


  1. Combine first two ingredients and sprinkle 3/4 cup of sugar on top.
  2. Mix together 1-teaspoon sugar, celery seed, vinegar, mustard and salt in a saucepan. Heat to boiling. Add salad oil; again bring to a boil and then simmer for two minutes.
  3. Pour over slaw mixture; mix well. Cover tightly and refrigerate for several hours or overnight. Enjoy!
  4. * If desired, add 1 grated carrot and 1 cup diced celery to slaw.
  5. NOTE 1: You may add Onion or Italian Dressing -instead of the oil and vinegar (or 1/4 pkg. Onion Dressing), if desired. I like the original recipe -above, myself.
  6. NOTE 2: This will keep up to a week in the refrigerator -if it lasts that long.

Printable Recipe Card

About Marinated Coleslaw

Course/Dish: Other Side Dishes

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