This vintage Cole Slaw recipe combines crunchy vegetables and a sweet-tangy dressing, making it a classic side dish for picnics, barbecues, or family dinners. The combination of fresh cabbage, onions, and green peppers pairs beautifully with the homemade dressing, which features honey, vinegar, and a touch of sugar for a balanced flavor profile.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Cole Slaw
Cole Slaw FAQ
What makes this Cole Slaw dressing unique?
This dressing combines honey and sugar for sweetness, balanced with vinegar for tanginess and salad oil for a smooth texture.
Can I use pre-shredded cabbage?
Yes, pre-shredded cabbage works well for convenience, but freshly shredded cabbage offers better flavor and texture.
How long can I store Cole Slaw?
This Cole Slaw is best enjoyed fresh but can be refrigerated in an airtight container for up to 2–3 days.
Food History
Cole Slaw has its roots in European cuisine, with the term originating from the Dutch word “koolsla,” meaning cabbage salad. Brought to America by Dutch settlers, it quickly became a staple dish, especially in Southern cuisine. Over time, variations of Cole Slaw have emerged, incorporating unique ingredients and dressings, but the core combination of cabbage and a tangy dressing remains timeless.
Timeline
- 1700s: Dutch settlers bring “koolsla” to America.
- 1900s: Sweet and tangy versions of Cole Slaw become popular in Southern cooking.
- Present Day: Cole Slaw remains a favorite side dish across the U.S.
Recipe Discussion
This recipe uses a head of fresh cabbage, onions, green peppers, and pimentos for a colorful, crunchy base. The dressing is made with honey, sugar, vinegar, and salad oil, creating a sweet and tangy combination that complements the vegetables.
The honey adds a natural sweetness, while the vinegar provides a bold tang. The salad oil ensures the dressing coats the vegetables evenly. Mixing the dressing separately allows you to control the consistency before pouring it over the vegetables.
Preparation Tips
- Use a sharp knife or mandoline to shred the cabbage finely for a consistent texture.
- Chill the vegetables before adding the dressing to keep the salad crisp.
- Adjust the sweetness or tanginess of the dressing by altering the honey and vinegar ratio.
- Let the dressed Cole Slaw sit in the fridge for an hour before serving to enhance the flavors.
- Add a sprinkle of black pepper or celery seeds for extra flavor.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Mandoline Slicer: Perfect for finely shredding cabbage and vegetables.
- Mixing Bowls: Essential for combining the dressing and vegetables.
- Salad Spinner: Keeps the vegetables crisp by removing excess moisture.
- Glass Measuring Cup: Ideal for mixing and pouring the dressing.
- Storage Containers: Great for refrigerating leftovers.
Serving Suggestions
- Serve as a side dish for pulled pork sandwiches or barbecue ribs.
- Pair with fried chicken or fish for a classic Southern meal.
- Use as a topping for burgers or tacos for added crunch and flavor.
- Enjoy with baked beans and cornbread for a hearty picnic spread.
- Add to a wrap or sandwich for a refreshing, tangy filling.
A Sweet and Tangy Favorite
This Cole Slaw recipe is a perfect balance of fresh, crunchy vegetables and a flavorful homemade dressing. Its vibrant flavors and versatility make it a beloved addition to any meal.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Cole Slaw Recipe
Cole Slaw
A sweet and tangy Cole Slaw made with fresh cabbage, onions, green peppers, and a honey-based dressing.
Ingredients
Vegetables:
- 1 small jar pimentos
- 1 head cabbage
- 1 onion
- 1 small green pepper
Dressing:
- ½ cup honey
- ⅔ cup salad oil
- 1 cup vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
Instructions
- Shred the cabbage, chop the onion and green pepper, and mix with pimentos.
- In a separate bowl, combine honey, salad oil, vinegar, sugar, and salt to create the dressing.
- Heat the dressing until warm and pour over the cabbage mixture.
- Toss well to coat and refrigerate until ready to serve.