Here’s some trivia for you:  The term “coleslaw” arose in the 20th century as a partial translation from the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”.   In the US, most coleslaw is made with a mayonaise-based dressing, but this is a recipe that has been a favorite in my family for many years.   It’s fast and easy to make, and many people who don’t like mayo-based coleslaws, love this one that has an oil & vinegar dressing.   It’s going to go great with our BBQ today!   I hope you’ll give it a try and give me your feedback. 



  • 1 medium head cabbage, shredded
  • 2 medium onions, sliced thin and then cut in quarters
  • 3/4 cup sugar (I use either agave nectar or Truvia sweetner)
  • 3/4 cup vinegar (white is best)
  • 1 tsp dry ground mustard
  • 1/2 cup olive oil (or less if you are watching your fat intake)
  • 1 tsp celery seed
  • 1 tsp sugar (again, I use agave here)
  • 1 tblsp salt


Layer cabbage, onion and 3/4 cup of sugar in glass or stainless mixing bowl (not plastic).  Bring remaining ingredients to a boil.   Pour vinegar mixture over cabbage mixture and toss.    Chill. 

Keeps well in the refrigerator.

Serves 6-8

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