Marinated Coleslaw


  • 1 ½ pounds cabbage, shredded
  • 1 large onion, minced
  • 1 large green or red pepper, minced
  • ¾ cup vegetable oil
  • ½ cup sugar
  • ½ cup apple cider
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ½ teaspoon celery seed
  • ¾ teaspoon ground turmeric


Place cabbage onion, and green or red pepper in bowl. In saucepan mix remainder of ingredients and bring to a boil. Pour over vegetables in bowl. Cover and refrigerate for 1 day before serving.

Note: Keeps for a week refrigerated. Good for picnics.

This recipe is from the Fresh from the Garden Cookbook by Miriam B. Loo.

Marinated Coleslaw