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My grandma was a wonderful cook, and Grandma’s Coleslaw was always a favorite at our family gatherings. It still is. Grandma dubbed this recipe as the coleslaw from Kentucky Fried Chicken.
(Post modified on 5/21/23.)
When it comes to coleslaw, I have several recipes that I enjoy. Creamy, or those that have more tang and vinegar, or that are full of fresh summer vegetables. Then there’s my mom’s recipe, which I haven’t added here yet, that is super creamy, and one she insists on making at the very last minute, right before you serve dinner!
This slaw is best served after it has been refrigerated for a few hours, or even overnight. It will become quite juicy after a day, but that’s okay. Just using a slotted spoon to serve. It’s a wonderful choice for summer picnics or barbecues.
More Cabbage Recipes to Enjoy
Grandma Swiler’s Recipes
Some of my most cherished moments growing up were visiting my Grandma Swiler. We did many things together–playing restaurant and having tea parties, hanging clothes on the line, garage sale shopping, and helping her with her garden.
One of our favorite activities, however, was to pour through her collection of recipes to decide what to make for supper or for breakfast the next morning.
She had LOTS of recipes. Grandma lived to be 94, so she had a lifetime of cookbooks on her shelves, and hundreds of newspaper cutouts of recipes she thought looked interesting. Amazingly, she almost always knew where to find a particular recipe that we were searching for. And in the unlikely event that she couldn’t remember, she had created a special Recipe Index that listed where her favorite recipes were located–in what cookbook, file box, drawer, or cabinet!
So yes, folks, I got my love for recipes honest.
Ingredients for Grandma’s Coleslaw
(See full recipe in its entirety at the bottom of this post.)
- medium cabbage
- large carrot
- whipped salad dressing (like Miracle Whip)
- apple cider vinegar
- granulated sugar
- vegetable oil
- dried minced onion
- celery seed
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
In a food processor shred the cabbage and carrot. Place in a medium bowl.
You may also use a box grater to shred the vegetables. Your choice.
Using a glass measuring cup, stir together the salad dressing, apple cider vinegar, granulated sugar, vegetable oil, dried minced onion, and celery seed. Whisk together until well blended.
Pour dressing over cabbage mixture and stir to combine.
Transfer the slaw to a pretty serving bowl and cover. It’s best to let the salad refrigerate for at least 4 hours, or even overnight to let the oil and vinegar seep into the slaw. This recipe will serve 8-10 people.
- 4-6 cups cabbage shredded
- 1 large carrot peeled and shredded
- 1 cup whipped salad dressing like Miracle Whip
- 3 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 tablespoon dried minced onion
- 1 teaspoon celery seed
- In a food processor, shred cabbage and carrot. Place in a medium bowl.
- Using a glass measuring cup, stir together the salad dressing, apple cider vinegar, granulated sugar, vegetable oil, minced onion, and celery seed. Whisk until well blended.
- Pour dressing over shredded cabbage mixture. Mix well. Refrigerate for several hours or overnight. Serves 8-10