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Sweet and tangy coleslaw recipe

Sweet and tangy coleslaw recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cabbage salad

This coleslaw goes exceptionally well with barbecued meats, as well as roast pork or beef. Cabbage, green peppers and celery seeds are mixed together with hot sweetened vinegar and then chilled.

11 people made this

IngredientsServes: 32

  • 1 medium head green cabbage, finely chopped
  • 2 green peppers, diced
  • salt to taste
  • 250ml vinegar
  • 300g sugar
  • 2 tablespoons celery seeds

MethodPrep:10min ›Cook:5min ›Extra time:45min marinating › Ready in:1hr

  1. Toss the cabbage and peppers together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
  2. Bring the vinegar and sugar to the boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seeds; mix thoroughly. Chill completely before serving.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (10)

by Kim

This is the exact recipe I was searching for. My Great Grandmother made this and I alway buy it at the PA Dutch Farmer's market. It tasted just like it, thanks for posting.-22 Nov 2009

by Maureen H

Wonderful in flavor and ease. My youngest son doesn't like the mayo version of slaw so we make both now! Thanks for the recipe!-03 Jul 2010

by NJSS2000

I love this recipe but make slightly different. I use 1 bell pepper and add 1 or 2 chopped white onions. I also add vegetable oil. This is a family favorite!-26 Jan 2012

Sweet Coleslaw

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Sweet Coleslaw is a favorite Southern BBQ side dish. Creamy coleslaw with an easy mayo-based dressing with vinegar, celery seed, and sugar made in minutes.

If you love this Easy Coleslaw recipe, but wish it was little more classic Southern style, aka with a lil’ more sugary sweetness, you’ll love this new summer Side Recipe. Southern Sweet Slaw is sure to be your new favorite cookout dish!


Coleslaw is one of those side dishes that can be really good or… well let’s just say a lot of people think they don’t like coleslaw based on a few bad bites. If you are a coleslaw skeptic, this is the slaw recipe you’ve been waiting for. Forget the soggy, soupy coleslaws of the past and get ready for crunchy, sweet, tangy goodness that’s the perfect side dish or condiment for any BBQ!

This Sweet Coleslaw has a creamy dressing that is just the right amount to lightly coat the shredded cabbage and carrots. With just 5 simple ingredients and less than 5 minutes, you get a delicious sweet slaw sauce. A bag of coleslaw mix makes this recipe even easier but if you want to shred your own veggies, we have the amounts you will need in the variations.

Celery salt is the secret ingredient to make this Sweet Coleslaw recipe stand out. A small amount adds so much earthy, slightly bitter celery flavor that balances all the seasonings so each bite hits every taste bud. With the addition of the celery salt we use poppy seeds to add the distinct look you get with sweet cole slaw.

If you prefer to skip the poppy seeds, you can use celery seed instead of celery salt in your recipe. Celery seeds will add a texture similar to poppy seeds. Make sure to use whole celery seed to make this substitution.

This Sweet Coleslaw is great for making ahead. Since your veggies aren’t swimming in dressing, they will stay nice and crunchy for a few days. Double this coleslaw recipe to feed a crowd or for leftovers to top sandwiches, hot dogs, or just as cool, creamy summer afternoon snack.


Easy Pulled Pork

BBQ Pulled Chicken

Oven Fried Chicken (Super Crispy!)

Slow Cooker Barbecue Ribs

Make it ahead of time!

If you are making Sweet Coleslaw in advance, simply prepare and cover tightly with plastic wrap in your serving container. Toss the coleslaw right before serving and enjoy! You should not freeze coleslaw since sauce will separate during freezing and won’t come back together right when thawed. This is such a quick recipe, you should just make it the morning of your party without having to worry about thawing and a broken dressing.

Sweet Coleslaw is perfect as a cookout side dish or for topping Pulled Pork Sandwiches and Pulled BBQ Chicken Sandwiches. Try this sweet slaw on top of some chili dogs (or Chili Dog Casserole) for a Southern ballpark inspired meal!

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Nutritional data has not been calculated yet.

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)

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This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe’s.


  • 6 cups shredded red cabbage
  • 3 cups shredded carrots
  • 1/4 cup finely chopped shallots, from 1 to 2 shallots
  • 1 clove garlic, minced
  • 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)
  • Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
  • 1/4 cup fresh lime juice, from 2 limes
  • 1/3 cup vegetable oil
  • 1-1/2 tablespoons sugar or honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

Pair with

Nutrition Information

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  • Per serving (8 servings)
  • Calories: 135
  • Fat: 9 g
  • Saturated fat: 1 g
  • Carbohydrates: 13 g
  • Sugar: 8 g
  • Fiber: 3 g
  • Protein: 1 g
  • Sodium: 307 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Making Vinegar Slaw


  • 1 medium head of green cabbage
  • 1 medium onion (yellow or red)
  • 2 carrots cut julienne style
  • 3/4 cups granulated sugar
  • 1 cup each apple cider vinegar and salad oil or vegetable oil
  • 1/2 to 1 teaspoon celery seed
  • 1 and 1/2 teaspoon salt
  • 1 teaspoon mustard


  1. Using a mandolin shred cabbage, onion and place in a large bowl.
  2. Julienne carrots using this using the above mandolin or this multi-functional slicer and add to cabbage.
  3. Add 3/4 cup sugar to cabbage and set aside.
  4. In a small pot combine celery seed, salt, mustard and vinegar. Bring to boil and stir in salad oil.
  5. Pour hot mixture over cabbage. Do not stir.
  6. Cover with plastic wrap and refrigerate for at least 24 hours.
  7. Stir before serving and enjoy!





Light and Tangy Cole Slaw

I found this cole slaw recipe on Epicurious that looked and sounded fantastic. I adapted it a bit to work with what ingredients I had on hand and it turned out really delicious. I loved the sweet and tangy sauce on the crunchy cabbage and carrots. It was wonderful plain and when served on sandwiches. It’s quick, simple and so tasty! This will be my new “go to” slaw recipe.

Toss the cabbage, carrots, purple cabbage, parsley, and green onions together in a bowl.

In a smaller bowl, combine the vinegar, lemon juice, mayonnaise, sour cream, Dijon, sugar, honey, celery salt, sea salt, and freshly cracked pepper, to taste. Whisk until well combined. Pour the dressing over the salad and toss until evenly coated.

Sweet and Spicy Asian Slaw


  • 1/4 cup rice vinegar
  • 1 tablespoon fresh lime juice
  • 3 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 tablespoon canola oil
  • 2 teaspoons soy sauce
  • 2 teaspoons Sriracha sauce, or to taste
  • 1 bag coleslaw mix (or 1 head cabbage thinly sliced and 2 carrots, julienned)
  • 3 green onions (green parts only), diced
  • 1 Asian pear or Fuji apple
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons toasted sesame seeds (optional)


In a large bowl, whisk together the seasoned rice vinegar, fresh lime juice, honey, sesame oil, canola oil, soy sauce, and Sriracha sauce.

Core and thinly slice the pear or apple. Half the slices, and to the dressing. Toss to coat.

Add coleslaw mix, green onions and cilantro to the dressing. Mix well.

Cover the bowl with plastic wrap and place in the refrigerator for minimum 2 hours. Serve chilled.


You can make this Asian slaw up to a day in advance. Drain most of the excess liquid from the slaw after 8 hours. Keep in the refrigerator covered until ready to serve.

Pahl's Market

This recipe was found on Pinterest (where everyone insists they have the BEST coleslaw recipe ever). It was shared by Kristin, who says this is based on a coleslaw served at Disney’s Big Thunder Ranch. It’s become one of their family favorites.

Sweet & Tangy Coleslaw (Disneyland Copycat Recipe)

1/2 cup red-wine vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil

Coleslaw Mix:
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2-3 carrots, shredded

1. Combine dressing ingredients except oil in a blender on low speed until the sugar is dissolved.
2. With blender running, slowly pour oil through top of lid to emulsify and combine completely. Set aside.
3. Combine shredded cabbage and shredded carrots in a separate large bowl. Pour dressing over the coleslaw mix and
toss to coat evenly.
4. Refrigerate for at least 2 hours, tossing occasionally, before serving. Store covered, up to three days.

This no mayo coleslaw is a New England original

When I was young, my family travelled to Bar Harbor, Maine for my older brother&rsquos wedding. We ate at a restaurant that served amazing coleslaw, and not expecting cooperation with her request, my mother asked the waiter for the recipe. To our surprise, they gave it to her!

I don&rsquot know the name of the restaurant, but I do know that you should drop everything you are doing and make this right now. I&rsquove made a few adjustments from the original New England recipe, including swapping out vegetable oil for healthier olive oil (but you can use vegetable or canola oil instead, if you want to).

And lo and behold, when I found myself in Texas eating at The Salt Lick BBQ Restaurant, they serve a very similar no mayo coleslaw with celery seed! Small world.

Coleslaw Dressing Recipe

Since we’ve taken a shortcut by using a pre-made coleslaw mix, it’s really important to get the coleslaw dressing just right!

My coleslaw dressing is sweet, creamy, and just slightly tangy. The celery seeds add a little kick of something special!

Here’s what you’ll need to make my easy coleslaw recipe.

⅔ cup mayonnaise

⅓ cup white sugar

2 tablespoons apple cider vinegar

¼ teaspoon salt

½ teaspoon celery seeds

Trust me, friends, this coleslaw recipe is absolutely perfect.

I love particularly love making it as a BBQ side dish, as it pairs perfectly with your favorite foods, fresh off the grill.

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