Marinated Coleslaw

Marinated Coleslaw

  • Servings: 20 - 25 or makes approximately 15 cups
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This recipe come about when asked to provide a list of ingredients for the Banquet at the Shakespeare Festival in Stratford this year, but they needed quantities for approximately 120 people! I have used my mum's recipe for the dressing. The salad will be served alongside orange glazed leg ham from the local butchers, baked potatoes and a root veg bake.


  • 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 at least 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.
  • We 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.



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