How to Make Coleslaw Recipes

Do you know how to make coleslaw recipes? These came out of the eighteenth century when the Dutch created their “ koolsalade” or cabbage salad; (kool meaning cabbage and slaw is for salad). Although not titled with the now established name, these salads can be traced all the way back to ancient Romans.

Back in Roman times when people learned how to make a coleslaw recipe, it was probably more like our lettuce salad today; using the coarser forms of our lettuce greens. The cabbage heads back then grew with looser leaves compared with our tight coarse heads of cabbage today. A Roman cabbage salad was more like a bowl of salad greens with eggs and vinegar.

The breeding of the cabbage heads since early times have changed tremendously the way we learn  how t make coleslaw recipes. They have been bred to have thick coarse leaves that are wavy and lobed. Other qualities were specifically aimed for have been to increase the size of the heads, increase firmness, build more of a resistance to frost and insects. In Roman times there were medicinal claims the cabbage helped to cure gout and headaches.

I always thought of recipes as being a part of my German heritage because as long as I can remember Mom would fix this dish. In the summer, when the cabbage was ready from our garden, Mom and Dad were canning it or cooking it. They also learned how to make coleslaw in different ways. We never had a summer picnic without a big- big bowl of slaw.

When you learn how to make coleslaw recipes you will find that they can be made with a dressing having a base made of oil and vinegar or a creamy recipe. Mom always made ours creamy and her slaw was extremely good. Some people add carrots, celery and other ingredients to their recipe. I remember Mom’s to be simply very thinly chopped cabbage and her delicious dressing made of mayonnaise, a little milk, a little sugar, salt and pepper.


How to Make Coleslaw RecipeHow to Make Coleslaw Recipe
  • 6 Cups shredded cabbage
  • 1 Tablespoon minced onion
  • 1 Finely chopped green bell pepper
  • ¾ Cup vegetable oil
  • 1/3 Cup vinegar
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Teaspoon sugar
  • 1 Teaspoon prepared mustard
  • 1 Tablespoon Worcestershire sauce

Combine the cabbage, onion and bell pepper in a large glass mixing bowl. In a screw top jar, combine the vinegar, oil, salt, pepper, sugar mustard and Worcestershire sauce, Shake mixture until well blended. Pour over the cabbage mixture and mix to blend. Cover and refrigerate for a couple hours to flavor vegetables before serving.


  • 1 medium cabbage, shredded
  • 1 Carrot, shredded
  • 1 Green pepper, finely chopped
  • 1 Teaspoon salt
  • 1 Cup vinegar
  • 1 Cup water
  • 2 Cups sugar
  • 1 Teaspoon celery seed
  • 1 Teaspoon mustard seed

Mix cabbage, carrot, green pepper and salt; let stand for 1 hour and drain well.

Combine the vinegar, water, sugar, celery seed and mustard seed; bring to a boil for 1 minute.

Pour over cabbage mixture and blend well; put in freezer containers and freeze.


Learn how to make coleslaw with a delicious bacon flavor.

  • 5 Slices bacon, fried crisp and drained on paper towels.
  • 1 Cup whole kernel corn, drained and reserve liquid
  • 2 Teaspoon sugar
  • 1 Teaspoon salt
  • 3 Cups shredded cabbage
  • ½ Teaspoon celery seed
  • 3 Tablespoons vinegar

Add ¼ Cup of the corn liquid to the pan with the bacon drippings.

Add the sugar, salt and cabbage to the bacon fat mixture; cook until tender.

Add the celery seed, vinegar, crumbled bacon and corn; heat until all ingredients are hot.

Makes 6 servings.


  • 2 Finely chopped onion
  • 1 Green bell pepper finely chopped
  • 1 Large head cabbage shredded and chopped
  • 1 Cup vinegar
  • 1 ½ Cups sugar
  • 1 Teaspoon mustard seed
  • 1 Teaspoon celery seed
  • ¾ Cup salad oil
  • 1 Tablespoon salt

Combine chopped vegetables in a large bowl.
Heat remaining ingredients to a boil; cool slightly.
Pour liquid over vegetable mixture; set in refrigerator overnight.
Stir before serving.


This recipe is made with a creamy salad dressing recipe.

  • 4 Cups shredded cabbage
  • ½ Cup mayonnaise
  • 2 Tablespoons vinegar or lemon juice
  • 1 Tablespoon grated onion
  • ½ Teaspoon celery seed
  • 1 Teaspoon sugar
  • ½ Teaspoon salt
  • 1/8 Teaspoon pepper

Crisp the shredded cabbage in ice water; drain and dry up as much water as possible.
Combine mayonnaise, vinegar, onion, celery, sugar, salt and pepper.
Mix dressing with shredded cabbage. Serves 6 to 8.