• Cooking Time:
  • Servings:
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  • Salad
  • 3 pounds of cabbage
  • 1 bell pepper, diced fine (optional)
  • 1 medium onion, diced fine
  • Dressing
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1 cup cider vinegar
  • ⅔ cup vegetable oil


  • Shred cabbage, mix with pepper and onion (you can leave out both the pepper & onion, and this will still be good).
  • Mix all dressing ingredients in small pot, bring to a boil and stir to dissolve sugar.
  • Pour over cabbage and toss.
  • Refrigerate until cool all the way through—overnight is best.


This recipe is from my Mom. She used to make it for my extended family's big "birthday picnic" in the summer -- we celebrated everyone's birthday at the same time, because all our birthdays fell within one six-week period.

This slaw is sweet and tangy. The dressing is not creamy.

Categories: Misc. Salad  Salad  Side Dish  Vegetable 
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