Grandma's Best Coleslaw

Kathie Carr


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.


★★★★★ 1 vote

15 Min


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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

How to Make Grandma's Best Coleslaw


  • 1Stir 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.
  • 2You can omit the celery seed if you prefer.

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About Grandma's Best Coleslaw

Course/Dish: Vegetables
Other Tag: Quick & Easy

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