Clare's Chef's Coleslaw

    2 hours 15 minutes

    This recipe keeps for approx. 4-5 weeks. That is if it hasn't been scoffed by the family. It's great for large family get-togethers, ie Xmas or just as a summer stand by in the fridge. I make this in a plastic bucket that is only used to make this recipe. I also have a 2Lt.screw top preserving jar that it is kept in. Takes less space in the fridge. I say it is 30 serves but that depends on how much you put on your plate.


    Western Australia, Australia
    3 people made this

    Serves: 30 

    • 1 medium cabbage shredded finely or grated
    • 4 sticks of celery stringed and slice finely
    • 2 lge brown onions grated
    • 4 grated carrots
    • 2 green capsicums finely diced
    • 2 Tbsp plain salt
    • Dressing
    • 1 cup white vinegar
    • 3/4 cup vegetable oil
    • 1 cup sugar
    • 2 tsp mustard seeds
    • 2 tsp celery seeds

    Preparation:2hours10min  ›  Cook:5min  ›  Ready in:2hours15min 

    1. Place all the prepared veg in a plastic bucket and sprinkle over the plain salt. Mix well and leave covered with a clean tea towel for 2 hrs.
    2. Drain well squeezing the juice out with your hands
    3. Place in a Lge mixing bowl and pour over the hot dressing (see below)
    4. Mix to combine.
    5. Spoon into a 2 Lt screw top jar or 2 smaller ones. Don't put the lids on just yet.
    6. Place in fridge till cold then put the lids on.
    7. Leave over night before using.
    8. To make the dressing: place the seeds into a hot saucepan with about 1 Tbsp of the veggie oil and cook stirring for approx 30 seconds to 1 min.,
    9. Add the rest of the ingredients and bring to the boil.

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