Marinated Coleslaw


Marinated Coleslaw
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins

I was asked to prepare the coleslaw to be served at the Banquet for the 2017 Shakespeare Festival in nearby Stratford, but they needed quantities for approximately 120 people! I used my mum's recipe for the dressing. The salad was served alongside orange glazed leg ham , baked potatoes and a root veg bake.

Category: Salad, Side Dish
Quantity: 15 cuos (20-25 serves)
Author: sbaskitchen
  • 2.5 kg cabbage very thinly sliced
  • 1 large purple/Spanish onion very thinly sliced
  • 3 large carrots grated
  • 1 cup celery thinly sliced
  • 1 cup raw sugar
  • 1 cup vinegar
  • 1 tsp celery salt
  • ¾ cup oil
  • 1 tsp mustard powder
  • 1 tbs horseradish cream
  • Salt & pepper
  1. Place the cabbage, onion, carrot and celery into a large container and toss to combine. Sprinkle the raw sugar over the salad.
  2. Place remaining ingredients into a saucepan and bring to the boil. Boil for 2 minutes.
  3. Pour over salad, and cover immediately. Allow it to cool slightly and then refrigerate for 24 hours.
  4. Just before serving toss the salad and place into a serving dish.
  • Ensure that the container you are using has a lid to cover the salad while it is marinating.
  • I suggest using a neutral oil such as grapeseed or canola oil.
  • You may need to drain some of the dressing from the salad prior to placing it in a serving dish.
  • You can replace the red onion with the white onion if you wish.
  • The method used in this salad is more like that for a quick pickle, making it the ideal prepare ahead salad for large numbers.
  • I have made much smaller quantities and served the salad after only an hour or two of marinating, it was still delicious.





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  1. Pingback: Majestic Magenta | SBA's Kitchen @ Home

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