OLD-FASHIONED ICE BOX COLESLAW

Ice box coleslaw is an old fashioned recipe that has been around a long time.

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 the fact that 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.

Ingredients for ice box coleslaw:

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 (I use Canola)

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.  Enjoy!

If you like this recipe, you might also like my recipe for Regular Coleslaw.

Print Recipe

5 from 1 vote

Ice Box Coleslaw

This old fashioned 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.

Prep Time10 mins

Cook Time10 mins

2 hrs

Total Time2 hrs 20 mins

Course: Salad, Side Dish

Cuisine: American, southern

Keyword: Ice Box Coleslaw, old fashioned recipe

Servings: 8 cups

Author: The Southern Lady Cooks

Ingredients

• 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 I use Canola
• 1 teaspoon dry mustard

Instructions

• 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.

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