Carolina Coleslaw

ChefGail's sister-in-law Ruth gave her this recipe many years ago and it’s became a favourite to make both at home and when she catered. The dressing is heated which causes the cabbage to wilt and soften. Once the salad has cooled down, refrigerate it for a few hours before serving. The salad will last up to 5 days refrigerated. It makes a great topper for burgers and because there is no mayonnaise, it’s wonderful for picnics and outdoor entertaining. Turn this into a Vietnamese salad with a few shakes of fish sauce!

Course Salad
Total Time 15 minutes
Servings 10


  • 2 Medium Heads of Cabbage, finely shredded
  • 4 Carrots, finely grated (about 2 cups)
  • 1 bunch Green Onions, finely diced
  • 1 medium Green or Red Pepper, finely diced
  • 1 cup Sugar
  • 2 tsp Salt
  • 1 tsp Dry Mustard
  • 1 tsp Celery Seed
  • 1 cup White Vinegar
  • cup Vegetable Oil


  1. In a large bowl, mix the cabbage, carrots and green onion.

  2. In a pot, bring the remaining ingredients to a boil and pour over vegetables.

  3. Mix well, cool and refrigerate for at least 2 to 3 hours.

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