The first time I tasted my grandmother’s refrigerator coleslaw on a sweltering summer afternoon in Missouri, I was shocked by how something so simple could taste so complex. As the tangy dressing hit my palate, followed by the satisfying crunch of fresh cabbage, I realized this wasn’t the soggy, forgotten side dish I’d encountered at countless picnics —something special that improved with every passing day in the refrigerator.
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Table of Contents
What Makes This Coleslaw Different
After sampling countless varieties of coleslaw (a delicious research project I undertook last summer), I’ve identified where many modern versions fall short. Too often, they drown in heavy mayonnaise dressing, leaving the cabbage swimming rather than allowing it to absorb flavors and develop into a cohesive dish.
This recipe takes a different approach with a vinegar-based dressing that:
- Preserve the cabbage’s natural crunch
- Creates a bright, tangy flavor profile
- Improves with time as flavors meld
- Stays fresh for up to two weeks in the refrigerator
Choosing Your Cabbage
For those looking to elevate their coleslaw game, consider exploring different cabbage varieties:
- Green Cabbage – The classic choice with a dense, white interior and mild flavor
- Red Cabbage – Adds beautiful color and a slightly peppery taste
- Savoy Cabbage – Features tender, crinkled leaves with a more delicate texture
- Napa Cabbage – Offers a featherweight texture with a subtle sweetness
Don’t hesitate to mix varieties for more complex flavor and visual appeal. If you prefer, you can use a prepackaged coleslaw mix.
Ingredients for homemade coleslaw
Here’s everything you’ll need for this make-ahead coleslaw:
- Cabbage – The star ingredient that provides crunch and serves as the canvas for the tangy dressing
- Red or green bell pepper – Adds a sweet crunch and vibrant color contrast to the slaw
- Onion – Provides a sharp flavor that mellows and sweetens as it marinates in the dressing
- Sugar – Balances the acidity of the vinegar and helps draw moisture from the vegetables
- White vinegar – Creates the tangy base of the dressing and acts as a natural preservative
- Salt – Enhances flavors and helps draw moisture from the cabbage, softening it slightly
- Salad oil – Adds richness to the dressing and helps it cling to the vegetables
- Dry mustard – Provides subtle heat and acts as an emulsifier in the dressing
- Celery seed – Contributes an earthy, slightly bitter note that complements the cabbage
Equipment Needed
- Large mixing bowl
- Cutting board and sharp knife (or food processor with shredding disc)
- Small saucepan
- Measuring cups and spoons
- Storage container with tight-fitting lid
How to make refrigerator coleslaw
- Shred or chop cabbage, onions, and peppers.
- Sprinkle sugar on top.
- Combine vinegar, sugar, salt, oil, dry mustard, and celery seed in a saucepan. Bring to a boil.
- Toss dressing with cabbage mixture.
- Cover and refrigerate for at least 6 hours.
Storage and Make-Ahead Tips
This coleslaw’s greatest strength is its staying power. Unlike mayonnaise-based or creamy versions that deteriorate quickly, this vinegar-dressed slaw improves with time:
- Stir occasionally to redistribute the dressing
- Store in an airtight container in the refrigerator
- Stays fresh for up to 2 weeks
- Flavors deepen and meld while vegetables remain crisp
Recipe Modifications
Dietary Adaptations
- Vegan/Vegetarian: Already naturally vegan
- Gluten-free: Naturally gluten-free
- Low-sugar: Reduce sugar or substitute with monk fruit sweetener or stevia (adjust to taste)
Ingredient Substitutions
- Vinegar: Apple cider vinegar can replace white vinegar for a fruitier flavor
- Oil: Any neutral oil works well (avocado, grapeseed, canola)
- Cabbage: Try a mix of cabbage and kale or broccoli slaw for more nutrition
Scaling Tips
- Double batch: Double all ingredients; works perfectly for large gatherings
- Half batch: Halve all ingredients for smaller households
Troubleshooting Tips
- Too sweet? Add a splash more vinegar or a squeeze of lemon juice
- Too tangy? Mix in a bit more sugar or a drizzle of honey
- Too dry? Make a small amount of additional dressing and add to taste
- Too wet? Add more fresh, shredded cabbage to absorb excess dressing
More Coleslaw Recipes
- KFC Coleslaw Recipe
- Chipotle Coleslaw
- Homemade Cole Slaw
- Freezer Slaw
- Oriental Coleslaw Recipe
- Sweet and Sour Coleslaw
- Pineapple Marshmallow Coleslaw
Favorite Cabbage Recipes
- Cooked Cabbage
- Stuffed Cabbage
- Skillet Cabbage
- Fried Cabbage and Polish Sausage
- Cabbage Roll Casserole
Be sure to check out more of my easy salad recipes and the best side dish recipes here on CopyKat.com!
This recipe is by Virginia McDowell. Jefferson City, Mo. 1987.
Coleslaw that Keeps
Ingredients
- 2 pounds cabbage shredded
- 1/2 cup chopped red or green bell pepper
- 1 cup chopped onion
- 3/4 cup sugar
Cole Slaw Dressing
- 1 cup white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup salad oil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
Instructions
- Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top.
- Combine dressing ingredients and bring to boil. Allow the dressing to cool to room temperature then toss the dressing with the cabbage mixture.
- Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.
Janis
Can I substitute grated carrots for the peppers.
Stephanie Manley
Sure, that would work.
MrsSW
With all that sugar in this recipe does the slaw taste sweet?
Thanks
Stephanie Manley
It does taste a bit sweet, but it also acts as a preservative.
Diane Sutherland
I make this with sauerkraut. I rinse it really good, drain & make with green peppers, onion, celery, oil & vinegar, sugar & salt & pepper.
Ginny Carpenter
I would think that the warm dressing would make the cabbage soft. Does the cabbage stay crispy? I am looking for a vinegary recipe that I remember from the 50s. It was a great deal like pickled cucumbers, but with cabbage instead of cucumbers, it was made with cabbage. The cabbage was always crisp. Thanks for answering.
Stephanie Manley
This cabbage does not get soft in this recipe. I am sorry I don’t know of the recipe you mention here.
Sandra Scott
Made this for tonight’s supper. Made many times over the years. Great for pot luck. I add Celery, red Cabbage, greated carrot and 1 can of drained can corn. Pour dressing over and eat warm first time. Love this.
Bill Garrett
RE: CALORIES PER SERVING. I followed this recipe precisely weighing each ingredient and calculating its caloric value from standard nutritional tables. I ended up with 56.8 ounces of slaw (3-1/2 pounds) having a caloric value of 2419. The recipe is said to make 6 servings. Each would be over 1/2 pound; and, yes, each would have a caloric value well in the 400 range. But who in the world eats that much coleslaw at one meal? My wife and I eat side servings that are less than half that, about 3 ounces each and never as much as 4. For us that comes out to about 150 calories a serving, never as much as 200. These figures are consistent with standard ones for slaw found in most nutritional tables. INCIDENTALLY THIS IS THE BEST SLAW WE HAVE EVER EATEN. WE ARE ALMOST NEVER WITHOUT IT. For the two of us a batch lasts about two weeks and is always deliciously crisp..
Stephanie
Thanks, I will dial up the serving size.
Barbara Gember
Why do you boil the dressing?
Stephanie
It helps marry the flavors and it helps to dissolve the sugar.
Margaret
Absolutely delicious, I made it with red and white cabbage, just because, like the addition of pepper to replace carrot. I live alone so this works beautifully for me, thank you.
Sharon
Can I use frozen bell pepper?
Olga
Can you tell me if that is 406 calories for 1 serving or 6, pleSe and thanks
Stephanie
It is per serving.
klester22
Thank you so much for sharing the recipe. It’s very good and stays crispy forever. Being the only one in the family who loves coleslaw in the house I’ve not made it in years because I hate the waste but this last long enough for me to finish it. Yeah!! I too would like to use less oil but worry it will reduce shelf life. Has anyone tried? Next batch I’ll try half the oil and I’ll post results.
Stephanie
I haven’t tried halving the oil, if you try this, let me know how it goes.
Kerrie
Hi, thank you for sharing this recipe. I made it as described and it’s great. I was wondering about the oil. Can it be reduced and maintain the “shelf” life of the slaw? If so, how little oil do you think I could get away with?
Stephanie
To be honest, I have always made the recipe this way, it was my grandmother’s recipe. I haven’t tried to reduce the oil.
Heather Putt
I’m going to make this for a Jack & Jill. Since it’s winter here in Canada, our cabbages are small to med. How many will I need to make 2lbs of shredded cabbage?
Approx how many pl would you serve with your recipe?
Sharon Dotson
I am on a diet and can’t have sugar. Can I make this with just vinegar and oil and some spices without the sugar and have it still keep for a week or so?
Stephanie
I think sugar is important in keeping everything fresh. I don’t think this will work out as well.
Wylie Cartrette
I want this recipe for my store to resale
I will be making 50 pounds at a time
Could you help me with the recipe
To make 50 pounds as far as ingredients
For the sauce. Thank you
Stephanie
You could easily multiply everything by 10 and I think you would have what you needed.
Christy
I have a houseguest coming the 31st and surgery (on me) on the 29th, so I’m making some
yummy enchiladas that I can freeze and this cole slaw, plus a birthday cake for my son.
Should be a yummy dinner! I’m posting 5 stars even tho’ I haven’t made it yet as I love it that
it will last a couple weeks, as it goes with so many things I like. THANKS
Stephanie
This coleslaw will be perfect for you!
Valorie
Do you let the dressing cool before adding to cabbage?
Stephanie Manley
You do not need to let the liquid cool, you can pour it directly over the vegetables while it is still warm.
George
Stephanie, Nice Video. But may I suggest not using an aluminum pot to heat the dressing? The acid in the dressing corrodes aluminum cookware.
Stephanie
Thank you, I will keep that in mind.
CooknNuStuf
The KFC copycat coleslaw keeps at least a week.