German Cole Slaw

Name: German Cole Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 240 min
Yield: 12 servings
Ingredients: 1 cup white vinegar; ½ cup salad oil; 2 teaspoons sugar; ½ teaspoon celery salt; 1 teaspoon salt; to taste Black pepper; 1 medium head green cabbage; ½ white onion; ⅞ cup sugar

Warm sweet-and-sour dressing lightly softens the cabbage while leaving plenty of crunch. The slaw grows more flavorful as it rests, ready for a sausage supper or picnic plate.

By Betty Lou Gardner4 hrUpdated 2026-08-25

This German Cole Slaw is crisp, tangy, and full of bright sweet-and-sour flavor from a classic hot vinegar dressing! Unlike creamy coleslaw, the warm dressing lightly softens the cabbage while preserving its satisfying crunch, creating a refreshing side dish that pairs especially well with barbecue, sausages, sandwiches, and picnic fare. It’s a simple make-ahead recipe that becomes even more flavorful as it rests.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I usually make this earlier in the day and put it in the refrigerator for a while because that’s when it starts tasting the way it should. The hot dressing takes the edge off the cabbage without making it soft, and the flavor settles into every bite. Some days I grate the onion and some days I slice it into rings, depending on who I’m feeding and how much onion they enjoy.