Eastern Shore Cole Slaw

eastern shore cole slaw
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  • 1 head cabbage
  • 1 lg. onion
  • 1 1/2 c. sugar
  • Broccoli flowerets (optional)
  • Cauliflower pieces (optional)
  • 1 c. vinegar
  • 3/4 c. vegetable oil
  • 1 tsp. celery seed
  • 1 tsp. dry mustard
  • 1 tsp. salt


Shred cabbage and onion into a large bowl with a cover.

You may add optional ingredients for a slightly different flavor.

Pour sugar over the shredded vegetables.

In a saucepan heat the remaining ingredients to a boil.

Pour over the vegetables and sugar; cover immediately.

Refrigerate overnight. Stir before serving.

Makes a lot but it keeps for about a week in the refrigerator without getting strong or bitter.

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