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Super Coleslaw – enjoy this mayo-free simple slaw with a nice bite from the cider vinegar and plenty of flavor from pimentos, onion and chopped green pepper.
We LOVE the old recipes and this one has been in my index card box for about 30 years.
I love this Super Coleslaw every time I make it, and wonder why I don’t make it more often! This is so simple and enjoyed by all who give it a try. The grated onion, chopped pimentos and bell pepper elevate the flavors beyond plain cabbage slaw, and the apple cider vinegar provides a tasty tang in every bite.
I still have the old hand-written recipe card given to me by a dear friend when I was first married. If you ask me, index card recipes still have plenty of value, hang on to them! How else would I be able to keep my favorite recipes for more than 30+ years?! Not everybody has a blog – haha. And now I’ve shared it here for you to try too. But be sure to print the recipe and save it, you never know when you’ll want to make it again someday.
Other than a little prep-work, this simple slaw comes together in one bowl in a matter of minutes.
Stir together everything except the cabbage, then toss the chopped or shredded cabbage in with the dressing. Refrigerate until ready to serve; that’s it! This slaw is ready to eat when made, but is even better the next day after it’s marinated for a while. That makes this Super Coleslaw great for picnics, parties and family events. Anything made ahead of time is a winner in my book, but especially one that tastes fresh and delicious too.
This vinegar based slaw goes great as a side with so many different main course recipes.
It’s absolutely terrific on BBQ sandwiches, and as a crunchy bite in just about any kind of taco. I especially love it scooped on our Sriracha Gilled Mahi Mahi Fish Tacos. If you’re like me, no hot dog will ever be complete without a pile-o-slaw and some mustard too!
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- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dry mustard
- 1 teaspoon celery salt
- 2 tablespoons granulated sugar
- 1 tablespoon chopped pimento
- 1 teaspoon grated sweet onion
- 3 tablespoons vegetable oil
- ⅓ cup apple cider vinegar
- ¼ cup chopped green bell pepper
- 3 cups thin sliced or chopped cabbage
- Mix the ingredients from the salt through the green bell pepper in a medium mixing bowl. Stir or whisk until the sugar is dissolved. Add the cabbage and toss to combine. Refrigerate until ready to serve. May be made a day ahead. Garnish with fresh ground black pepper before serving.
Here are a few more of our favorite summer salads great for potlucks and dinners on the deck.
English Pea Salad is a wonderful, hearty side dish loaded with hard cooked eggs, a little bacon, (because everything’s better with bacon) minced red onion, and cheddar cheese all blended together with a creamy dressing.
Creamy Potato Salad – an easy crowd pleaser perfect for BBQ’s and potlucks, and always a family favorite!
Easy Pasta Salad with Zesty Italian Dressing ~ packed with flavor and crispy fresh broccoli then marinated with a zesty Italian dressing. Perfect picnic fare and leftovers are the best!
Cabbage is an amazing vegetable and I love finding new ways to enjoy it.
If you do too, you’ll want to check out these delicious recipes from some of the best bloggers around! Can’t wait to try this warm Fried Cabbage and Bacon Slaw from Sue at The View from Great Island. And I always love this crunchy, savory Broccoli Slaw Recipe from Amy at She Wears Many Hats. No doubt it’s the kind of side dish that always disappears first at pot-lucks. And finally, this Spicy Mexican Slaw with Lime and Cilantro sounds like a real winner! Pop over to Kalyn’s Kitchen for the recipe.