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.
Ice Box Coleslaw
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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I’ve tried many coleslaw recipes over the years and this is the winner by a landslide. I’ve served it to guests and every single person who’s tasted it asked for the recipe. Thank you!
So glad it was a hit! We love this one too.
I made this coleslaw on the weekend to go with pulled pork and macaroni salad and it was really good. My husband normally only likes creamy coleslaw, but even he really enjoyed it. Thank you for another tasty recipe!
So glad you enjoyed this recipe. Thank you for letting me know. Have a great week!
I was looking for this exact recipe. Thank you!
So glad you found it Linda. Thank you for being a part of our community.
Have you adjusted this for 120-130 people? Any suggestions?
Sorry, I have not. You might google how to adjust a recipe and see if you can find anything. I bet there is something out there on how to do it.
I make this a lot my mother in law gave me the recipe she called it 9 day Cole slaw.my girls have me bring it all the time we get together.no carrots in mine and I make it in food processor.it is ymmy.
To The Southern Lady , I love your recipes ,I feel like if you change or substitute anything into your recipes, it’s just not the same .
Thank you so much Greg. Anytime you change or substitute in recipes it is no longer the same recipe and will no longer taste like the original. Some people seem to think you can leave out ingredients or change recipes. That is all good but don’t expect to get the original taste or to have the same end product. Happy to know you enjoy the recipes as they are and appreciate the originals.
I make one very similar but with no oil. you can even separate into small containers & freeze . Then just take out & thaw.
I made your icebox coleslaw today I’ve never made coleslaw,it was so good,thanks
Thanks so much for your recipes- sometimes there is an ingredient that is not easily available here in Canada, but, overall,I have found them to be very popular when I make them!
This is the kind I like…NO mayo. But, for my liking, I use much less sugar (in fact, I use Splenda). Sometimes I also add dill seed or dill weed.
This last forever…..Not sure it ever goes bad….My Mom made this when I was a kid and I have been making forever. Have lot it in back of fridge and it was still good.
Looks good for tomorrow’s grill party here in Stockholm!!! Celebrating the 4th right here!!
Will have for 4th!
Do you have a recipe book containing these recipes?
Sorry, I don’t have one but hoping to have one in the future, Linda.