How to make coleslaw that doesn't use mayonnaise - Best no mayo cole slaw that lasts a week

When it is very hot outside, I don't want a cole slaw that is mayonnaise based. This marinated cole slaw uses vinegar and it is so good! It lasts about a week in the fridge so I tend to make a large portion and we just eat on it throughout the week. The recipe can be found in my Volume 1 and Volume 4 cookbooks.
Thanks for following! And remember to be salt and light! - Sue
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[@g-bgcg]

I made this recipe and it was delicious. Great for a picnic as there is no mayo to spoil. Thank you !

[@lizsmith7816]

Our church held golf tournaments before our mission trips to Africa, too!
Your slaw recipe reminds me of the freezer slaw Mom used to make in the 70’s. I still make it occasionally. It’s very convenient to pull out of the freezer when you need a quick side. It thaws quickly. You can serve it with or without mayonnaise. Here’s my recipe:
Lately, I’ve been thinking about recipes that were popular in the 70’s when I learned to cook by helping Mom in the kitchen.
What recipe(s) do you remember helping your mom (or dad) make?
One recipe I remember was “Freezer Slaw.” It was a great dish to pull out of the freezer when we needed a quick side dish for supper. Of course, my job included using a box grater to shred the veggies.
I made up a batch last night. I’m ever so grateful, now, for my food processor that handled the shredding and chopping in no time.
Freezer Slaw
Ingredients
* 1 large head cabbage, shredded
* 1 green bell pepper, finely chopped
* 1 small onion, finely chopped
* 2 carrots, shredded
* 2 cups boiling water
* 2 tsp salt
* 1 1/2 cup white sugar
* 1 cup water
* 3/4 cup cider vinegar
* 2 tsp celery seed
Directions
1. Combine cabbage, green bell pepper, onion, and carrots in a large bowl.
2. Mix boiling water and salt together and pour over cabbage mixture.
3. Set aside for salt to draw out extra water from vegetables, about 1 hour.
4. Mix sugar, 1 cup water, vinegar, and celery seed in a saucepan; bring to a boil.
5. Cook and stir until sugar is dissolved, about 1 minute.
6. Remove saucepan from heat and cool completely.
7. Pour sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed.
8. Spoon slaw into resealable plastic bags and freeze.
9. When ready to use, thaw in the refrigerator, drain excess fluid, and, if desired, add mayonnaise to your taste.
Note: Recipe can be doubled.

[@debgalloway1398]

This vinegar base coleslaw has been a family favorite of ours all my life. I use a little less sugar and add carrots but it is so good. My Grandma was also full blooded German so I grew up on many great recipes with vinegar. This & a German potato salad are two things I've been hungry for lately...I think it's time I make them. I need to take a serving into the nursing home for Daddy to bring back sweet memories and quench his taste buds. Thank you Mama Sue for the encouragement!

[@jonathan_nc]

My aunt makes slaw similar to this and it's delicious. The celery seed packs a lot of flavor. She uses ground mustard instead of mustard seed. I've made it to take to a family reunion and they liked it. I also make very plain German slaw with shredded cabbage, cider vinegar, water, salt, pepper and Splenda. Your saying "looka there" reminds me of my Granny. I'm from rural NC.

[@Hethwen]

Thank you Mama Sue. I've been wanting this recipe for years. It might seem simple, but when we lose family, we often lose our favorite recipes. I think my missing ingredient was the celery seed. BIG HUGS.

[@talleymatthews4434]

Hi Mama Sue I am back on my phone after a brief cyber attack. Glad to see you are still cooking. Hope you are well. Thank you for sharing

[@sweetums6607]

This sounds like the freezer coleslaw recipe my family has been making for many years. Delicious!

[@PaulaAnderson-o7s]

I have your Simply Salads cookbook. I will be making the coleslaw!!!

[@kbarnes6855]

This is an excellent recipe! I let the sugar/vinegar mixture cool before adding to slaw as it somewhat boils the cabbage 🥬 if mixture is used fresh off the stove. Slaw is wilted and softer even after refrigeration.
I like a more crunchy coleslaw.

[@kbarnes6855]

I see now in recipe description she states to let mixture cool. It was not mentioned in video.

[@lindabarling7719]

Oh wow, this looks really easy. Thank you for sharing this recipe. God Bless❤🙏❤

[@theresadowns3457]

This looks great 🎉 anything with vinegar! Do you have one with mayonnaise to show us too?😊😊

[@TomSnyder-gx5ru]

I'm not used to seeing you without a hundred tomato's on the counter behind you!