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–+ servings
Overhead shot of large silver bowl of coleslaw with 2 wooden spoons resting in the slaw.
Ashley Leonard

Old-Fashioned Coleslaw with Vinegar

4.16 from 20 votes
This sweet and tangy old-fashioned coleslaw is made with a vinegar-based boiled dressing, just like grandma used to make! Serve as a side dish at your next potluck party or barbecue!
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Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2- 14 oz. bags coleslaw mix w/ cabbage & carrots
  • 1 cup green pepper diced small
  • ⅓ cup white or yellow onion diced small
  • ½ cup vegetable or canola oil
  • ½ cup apple cider vinegar
  • ⅓ cup white sugar
  • 1 tsp. celery seed
  • ½ tsp. salt
  • ¼ tsp. black pepper

Method
 

  1. Place coleslaw mix, green pepper and onion in a mixing bowl.
    2- 14 oz. bags coleslaw mix, 1 cup green pepper, ⅓ cup white or yellow onion
  2. In a saucepan bring oil, vinegar, sugar, celery seed, salt & pepper to a rolling boil. Immediately pour mixture over the coleslaw and mix thoroughly.
    ½ cup vegetable or canola oil, ½ cup apple cider vinegar, ⅓ cup white sugar, 1 tsp. celery seed, ½ tsp. salt, ¼ tsp. black pepper
  3. Cover and refrigerate for at least 2 hours before serving. Coleslaw can be stored for up to 5 days in the fridge.

Notes

  • The 2 hour timeframe is the bare minimum. If you can let it refrigerate overnight, that's even better!
  • You can shred your own cabbage and carrots! You are looking for just under 2 pounds of cabbage and about a cup of shredded carrots. 

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