Photo: Jan Smith
Yield:
6 servings (serving size: about 3/4 cup)

"I developed this recipe after my mom made a similar version. I changed a couple of her items and ended up with this sweet-tangy salad." -Jenn Sitts, Oneonta, NY

How to Make It

Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.

Ratings & Reviews

southernblonde's Review

sbc1023
July 01, 2011
I get so many compliments on this whenever I serve it for a crowd. One of my favorite slaw recipes ever - and that is coming from a die-hard mayonnaise slaw purist!

nbkf1cc's Review

southernblonde
June 18, 2011
N/A

sbc1023's Review

nbkf1cc
November 14, 2010
This was very good. I used a yellow/orange pepper since that's what I had in the bin. Didn't have celery seed, but did have celery salt, so used that instead of the celery seed and salt. Several days later, still tastes goods!

JaGaCook's Review

JaGaCook
April 07, 2010
This was really good. My husband, a non-veggie person liked it which is a plus for this salad. I used 4 cups cabbage and 2 cups carrot. Had no celery seed so I used celery salt and skipped the salt. No red onion, used half of a shallot instead. Will def. make again.

meghabyte's Review

meghabyte
September 27, 2009
Great tasting, quick slaw. I made it following the recipe exactly. I hate mayonnaise, so this is a great substitute.