Marsha’s Coleslaw

I am definitely a fan of coleslaw, whether it’s tossed with a rich, creamy dressing or with a sweet and tangy vinegar kind of dressing—I love all the different kinds of coleslaws I’ve tasted! This particular coleslaw has a sweet and tangy vinegar dressing, and it is so tasty! It’s a great side dish for a picnic or potluck, and you’ll definitely want to make it for your at-home lunch and dinner meals too!

This recipe is from Marsha (hence the name, Marsha’s Coleslaw), a sweet friend who is an important part of the Mary & Martha team. You can visit maryandmartha.com to learn more about them and the beautiful products they offer. I took some photos of the coleslaw for Mary & Martha with some of their products, which is such a fun thing to do because they offer everything from beautiful dinnerware to a wonderful picnic basket (which is partly shown in one of the photos), and so much more!

Hope you enjoy this coleslaw—Marsha gets many requests to share this popular recipe of hers!

Marsha's Coleslaw

  • Servings: 10
  • Difficulty: easy
  • Print

MARSHA’S COLESLAW by Marsha Sites McKeegan

1 large head of cabbage, grated, OR 2 (14-ounce) bags shredded cabbage
1 large onion, finely chopped or grated
1/2 cup sugar
1 Tablespoon salt
1 carrot, grated
1/2 cup chopped bell pepper, seeded

DRESSING:
3/4 cup white vinegar
1/4 cup vegetable oil
1/2 cup sugar
1 Tablespoon salt
1 teaspoon mustard seed or 1 1/2 teaspoons dry mustard

Place shredded cabbage and chopped onion in a large colander or strainer positioned over a bowl. Sprinkle 1/2 cup sugar and 1 Tablespoon of salt over the cabbage mixture, mix lightly, cover, and let sit for 1 to 4 hours (this will allow the water in the cabbage to drain so it doesn’t become too watery). After draining, pat the cabbage dry with a paper towel.

Place cabbage in a large heat-resistant bowl and add the grated carrot and chopped bell pepper, mixing everything lightly; set aside.

In a small sauce pan, heat the dressing ingredients—the vinegar, oil, sugar, salt, and mustard—on medium heat to just under a boil.

Pour the hot dressing mixture over the cabbage mixture. Stir gently to mix, then refrigerate. Keeps up to 8 weeks refrigerated.

Recipe courtesy of maryandmartha.com | nancy-c.com

Like I mentioned earlier, this is a great recipe for a summer picnic! And I think picnics are the best—they’re so fun and relaxing! Do you do a lot of picnic-ing in the summer?

Sharing at Meal Plan Monday, Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

1 thought on “Marsha’s Coleslaw

  1. Pingback: Marsha’s Coleslaw — NancyC | My Meals are on Wheels

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