This Icebox Coleslaw is vinegar-based, super easy to make, and will last a long time in the refrigerator. It’s a great summer treat!
If you love easy summer salads add this Easy Garden Coleslaw to your recipe list. It’s simple to make and one of our favorites.
❤️WHY WE LOVE THIS RECIPE
This ice box coleslaw is a tangy slaw that keeps in the refrigerator for up to a week or longer and goes great with just about any meal as a side dish. I love making this to go with baked beans on the 4th of July but it is good for any holiday. Just because it keeps for so long is good because you have it on hand to go with sandwiches, hot dogs and burgers anytime. Each time I make this slaw I have forgotten how much we enjoy it and I hope you do, too.
🍴KEY INGREDIENTS
- Large head of cabbage
- Red onion
- Green pepper
- Carrot
- Celery seeds
- Salt
- Black pepper
- White granulated sugar
- White vinegar
- Oil
- Dry mustard
SWAPS
You can use regular onion and sweet peppers (red, orange, yellow). This is a very versatile recipe.
🍽️HOW TO MAKE
The hardest part of this recipe is chopping up all the vegetables. If you have a chopper this will save you lots of time!
COOKING STEPS
Step 1
Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside.
Step 2
Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove.
Step 3
Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.
⭐TIP
This ice box colslaw can be made way in advance and will keep for days and days. It’s great for any summer gathering since it’s vinegar based and not mayonnaise.
OTHER SALAD RECIPES
SERVE THIS WITH
STORING & SERVING SIZE
Store this in the refrigerator and it will last months. This makes 7-8 cups of coleslaw.
Ice Box Coleslaw
This old fashioned ice box slaw recipe is one your family will love. It keeps for a quite some time in the refrigerator so you can make it in advance. Super easy to make and refreshing on a hot day.
- 1/2 of a large head of cabbage or 1 small head chopped or grated I just chop mine
- 1 small purple onion chopped (can use regular onion)
- 1 green pepper chopped
- 1 carrot chopped
- 1 teaspoon celery seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white granulated sugar
- 1/2 cup white vinegar
- 1/3 cup oil
- 1 teaspoon dry mustard
-
Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside. Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove. Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.
Are you reading our magazine?
Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Trending Products
