Daddio’s Coleslaw

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This recipe was in my dad’s recipe rotation, and it was often requested that he bring this coleslaw to potluck dinners. It is a perfect marriage of sweet and sour as the sugar helps to smooth out the tartness of the vinegar. Best of all, it is super easy to put together, especially if you use precut cabbage slaw, and uses dressing ingredients everyone should have in their pantry.

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This is a simple salad and goes great with almost anything. Growing up, my Dad made it often, and it was usually served alongside schnitzel and mashed potatoes, glazed ham and scalloped potatoes, with burgers, and we always served it with a full turkey dinner. Think of putting it in pulled pork sandwiches, or a side for burgers… the list is endless.

As I said, it is a simple recipe, but here are a few notes:

  • I use regular green cabbage but you can experiment with red cabbage or even savoy, etc.
  • You can purchase pre-shredded cabbage mix which usually includes shredded carrots) so just increase that amount to 7 cups if it includes the carrots.
  • I use plain old white vinegar because I like how it works with the rest of the ingredients. I have not tried it with other vinegars, but apple cider might work here.
  • The salt is important to balance it all out. I halved the salt from the original recipe and you could go less but at some point you sacrifice the balance of flavours.
  • Olive or avocado oil is too flavourful and does not work in this recipe. Good ol’ canola oil or “vegetable oil” works best here. It lets the vinegar and sugar be the stars of the show.
  • This recipe has a simple way to calculate if you want to make more dressing. It is three parts sugar, three parts, vinegar, two parts canola oil. The salt you have to figure out, but based on the original recipe, the salt is one teaspoon, and season accordingly. 
  • This dressing keeps in the refrigerator for up to one week.
  • The coleslaw can be saved if there are leftovers. It’s good for a day or two at most, however the dressing will draw a LOT of moisture from the cabbage, so when you serve leftovers, just simply drain the liquid.

Daddio’s Coleslaw

Shelley Oleksuk
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 people
Calories 123 kcal

Equipment

  • mandolin – – is not necessary here but really helps here. Otherwise, a sharp knife works well, or make your life easier and buy pre shredded coleslaw mix.

Ingredients
  

  • 6 cups cabbage, shredded
  • 1 cup grated or shredded carrot
  • 1 cup green onions, thinly sliced (include white part of onion)
  • 6 tbsp white sugar
  • 6 tbsp white vinegar
  • 4 tbsp vegetable oil, such as Canola
  • 1 tsp fine sea salt

Instructions
 

  • Shred cabbage and carrot and thinly slice green onions. Put all three ingredients in a large bowl and store in refrigerator until 15 minute before serving.
    6 cups cabbage, shredded, 1 cup grated or shredded carrot, 1 cup green onions, thinly sliced (include white part of onion)
  • In a bowl or measuring cup, add sugar, white vinegar, vegetable oil and the salt and whisk together to emulsify. (This dressing can be done ahead of time and stay on the counter for an hour or two, or in refrigerator for up to one week).
    6 tbsp white sugar, 6 tbsp white vinegar, 4 tbsp vegetable oil, such as Canola, 1 tsp fine sea salt
  • Fifteen minutes before serving, pour the dressing over the cabbage mixture and toss.

Notes

  • I use regular green cabbage but you can experiment with red cabbage or even savoy, etc.
  • You can purchase pre-shredded cabbage mix which usually includes shredded carrots), so you would need a total of 7 cups of the pre-shredded mix.
  • I use plain old white vinegar because I like how it works with the rest of the ingredients. I have not tried it with other vinegars, but apple cider might work here.
  • The salt is important to balance it all out. I halved the salt from the original recipe and you could go less but at some point you sacrifice the balance of flavours.
  • Olive or avocado oil is too flavourful and does not work in this recipe. Good ol’ canola oil or “vegetable oil” works best here. It lets the vinegar and sugar be the stars of the show.
  • This recipe has a simple way to calculate if you want to make more dressing. It is three parts sugar, three parts, vinegar, two parts canola oil. The salt you have to figure out, but based on the original recipe, the salt is one teaspoon, and season accordingly. 
  • This dressing keeps in the refrigerator for up to one week.
  • The coleslaw can be saved if there are leftovers. It’s good for a day or two at most, however the dressing will draw a LOT of moisture from the cabbage, so when you serve leftovers, just simply drain the liquid.

Nutrition

Calories: 123kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 314mgPotassium: 175mgFiber: 2gSugar: 12gVitamin A: 2849IUVitamin C: 23mgCalcium: 36mgIron: 1mg
Keyword cabbage, cabbage slaw, cole slaw, salad, side dish’, slaw
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