Return to Content


6 votes, 3.50 avg. rating (71% score)
Print Friendly

Yield: about 20 servings

For those who prefer their coleslaw in slightly smaller quantities, here's a tasty alternative from Rockland, Maine.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 medium-large green cabbage, shredded (preferably by hand)
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/2 cup shredded carrot
  • 1 cup white sugar
  • 3/4 cup cider vinegar
  • 1 tablespoon salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil


Rinse the cabbage under cold running water. Drain. In a large bowl, mix the cabbage with the onion, green and red peppers, and shredded carrot. Combine the sugar, vinegar, salt, and oils and pour over the vegetables. Mix well. Chill in the refrigerator until serving time.
Updated Thursday, May 23rd, 2002

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

2 Responses to Coleslaw

  1. Anonymous June 28, 2005 at 12:54 pm #

    May I recommend Kraft Coleslaw as the dressing.

  2. wanda wheeler March 28, 2009 at 9:20 pm #

    Excellent – I have Celiac Disease so this is a wonderful gluten-free replacement for our traditional southern-style cole slaw. I cooked the dressing over medium heat to melt the sugar and blend ingredients. This seemed to make it better. Also added some slivered almonds just before serving.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111