This is a spicy, sour, and sweet side dish or potluck snack. For the most flavor in each bite, the sauce is thick enough to stick to the smokies. Meatballs go great with this dish as well. Use the pineapple juice you set up or your favorite fruit jelly and fruit juice.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ head cabbage, thinly sliced
- 3 tablespoons white sugar
- 3 tablespoons cider vinegar
- ½ teaspoon celery seed
- ½ teaspoon salt
- ½ cup mayonnaise, or more to taste
Instructions
- Place cabbage in a large bowl.
- Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
- Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 316 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
It was deciduous but I could not get the dressing part of it to be creamy. The difference that I did was that I doubled it and added carrots.
I was looking specifically for a coleslaw recipe with celery seed, and so glad I found this one! I love that it’s basic and easy, but the flavor is amazing! I did reduce the amount of sweet to suit our tastes, as we hardly eat any sugar in our house. I subbed 1T of raw honey and 1T of monkfruit sweetener for the 3T of sugar, and the sweetness was in perfect balance with the ACV to us. I also added 2 kale leaves I had harvested from the garden, plus some grated carrot for extra color. This will be my go-to coleslaw recipe from now on! Thank you for this recipe!
Delicious and so simple! I just added bell pepper and a little cilantro.
I added a teaspoon of brown mustard. Turned out perfectly!
It was so easy and delicious! I will never buy coleslaw again!
To make this super easy, I buy package of coleslaw mix and just toss it with the dressing mix. The first time I made the recipe I used 1/2 teaspoon celery salt and 1/2 teaspoon salt only to realize that celery salt is most definitely not the same as celery seed! Using 1 tsp of celery salt instead of the celery seed and salt seems to be working just fine as a substitution.
Made as written. Perfect for our BBQ and then later the leftover sandwiches. Thanks for a really great recipe
Very good! We like the vinegar in the dressing.
Love this dressing – it has the vinegar bite I like in coleslaw!
Too sweet for me. I would cut the sugar in half.
I made this almost exactly as written using a 14 oz. bag of coleslaw mix. I did add about 1/2 of a large carrot, shredded. This turned out very well and both Hubs and I enjoyed it. In fact, Hubs had three helpings and almost polished it off! I won’t hesitate to make this one again! Thanks for the recipe!
Only small change was I added a bit of fennel seed, just a bit, great stuff!
This was delicious. I found that it even tasted better the following day. Thank you for the recipe.
This dressing is excellent!
I will never make any other coleslaw.
This dressing is so easy and so good. The only thing I did different was add a little extra salt the second time I made it. My family loves this slaw and I will make a double batch from now on.
I have been looking for the perfect coleslaw receipt and this is it. I used the bought package and chopped a little more in my processor and was soo good.
Very good.
Much sweeter than I like my veggies, but a delicious almost perfect coleslaw!
Delicious! Thank you for sharing. Was given a fresh purple cabbage so used that and added 1 shredded carrot and used apple cider vinegar. Will definitely save this recipe.
This is exactly like my mother made (she was German and Pennsylvania Dutch heritage) but she taught me to quarter the cabbage head and then slice it VERY thinly on a diagonal line , place in a large sieve over a bowl to let water drain from cabbage, then refrigerates (about 1/2-1 hour), then proceed forward.I agree with JKH’s recommendation )above or below) in that review. We used less sugar but I’m sure you can taste and adjust (as Chef John would say!).