More To Life Than Bacon – Cole Slaw

Cindi’s Dad’s Cole Slaw Recipe

Since warmer weather approaches, it’s time to think of barbeque and picnics. Here is a very simple family favorite dating back to 70 years or more.


1 head of cabbage
2-3 carrots
2-3 stalks of celery
1 green pepper

Shred cabbage and place in large bowl.
Grate in the carrots.
Dice the celery, add to bowl.
Cut the green pepper and wash out seeds, then dice it & add to bowl.

Scatter 5 tsp coarse salt.
Scatter 2 tblsp sugar.
Add 1/4 cup cider vinegar.
Add juice 1/2 lemon.

Add enough mayonnaise to ‘frost’ the top of the cole slaw.
Mix thoroughly and refrigerate until served.

And rather than a recipe celebrating bacon, people celebrating bacon

h/t Tina

3 Replies to “More To Life Than Bacon – Cole Slaw”

  1. It’s really pretty basic. Some add shrimp, crumbled bacon (BACON!), etc. but the family & friends all beg my wife to make this.
    I think the secret is the sugar + vinegar/lemon, the sweet/sour thing works well with a lot of foods, like my Vinegar Pie.

    1. I can’t find my recipe right now but it is similar to this boiled dressing one:

      Dottie’s coleslaw is made with a hot vinegar dressing.
      Prep Time: 15 minutes
      Total Time: 15 minutes

      1 large head cabbage shredded
      1 small onion-chopped fine
      1 green pepper-chopped fine

      1 cup vinegar
      1 cup sugar (I use 3/4 cause we’re not too big on real sweet)
      2/3 cup cooking oil
      1 tablespoon salt

      Combine shredded cabbage, onion, and green pepper in a large bowl.
      Heat dressing ingredients in a medium saucepan until sugar is dissolved and syrup is boiling.
      Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). When cold, cover and place in refrigerator to chill for 24 hours.

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