Krautsalat – Cole Slaw

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**You will need 3 – 4 pounds of cleaned, cored and shredded cabbage for this recipe, so we usually start with a head of cabbage weighing about 5 pounds.


  •                  Cabbage, see note above**
  • ¾ pound    Spanish Onion
  •     ¾ cup    Sugar
  •      1 cup    Carrots, slivered


  •     ¾ cup    Vegetable Oil
  •      1 cup    White Vinegar (5%)
  •       1 tbs    Sugar
  •    1½ tsp    Salt
  •       1 tsp    Celery Seed, ground
  •      ¼ tsp    Ground Mustard


Clean, core and shred cabbage.
Slice onion thinly and cut slices into quarters.
Place both into a large bowl together with the carrots and sugar.

Combine all dressing ingredients in a sauce pan, bring to a boil and simmer for a couple of minutes.
Cool completely, pour over the cabbage and toss.

For best results, refrigerate at least for 6 to 8 hours stirring it occasionally.
Stir well before serving.




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