Aunt Jackie’s German Coleslaw Recipe

This recipe for German Coleslaw makes a huge amount, perfect for barbeques or parties!

Aunt Jackie was my Mamaw’s sister. She lived in Arkansas, and we visited with her only a few times in my life. I always loved talking with her, because she reminded me so much of my Mamaw. She passed away several years ago, so I was thrilled to find this recipe and honor her by making it.

German coleslaw has made it’s appearance on the Thanksgiving table in my husband’s family as well. But it is perfectly suited for outdoor parties in the summer, too.

What You Need to Make German Coleslaw

I made half of this recipe…and it was plenty for my family to eat on for several days! If you made the full recipe, it would serve a crowd.

Here’s the ingredients you’ll need:

1 head cabbage. I used green cabbage. Sliced thin or chopped up.

1 bell pepper. Chopped up in little pieces.

1 onion, also chopped.

Sweetener: I used THM Super Sweet to sweeten my coleslaw. If you’re making the full recipe, it would be 1/2 c. of the THM Super Sweet. Aunt Jackie’s recipe called for a cup of sugar for the whole recipe. Since I try to stay away from refined sugar, my family didn’t even notice I subbed the sugar. It was yummy!

For the dressing to pour over the veggies:

1 cup vinegar. I used white distilled vinegar. I felt that apple cider vinegar would be too strong here.

1 cup oil. Since I was making half the recipe, I used 1/2 cup avocado oil that I needed to use up. You could definitely use olive oil instead.

1 teaspoon celery seed

1 teaspoon mustard seed

2 teaspoon salt

Directions for the German Coleslaw

First, chop all the veggies: the cabbage, bell pepper, and onion. Place in a large bowl. Add the sweetener and stir well.

Then, prepare the dressing.

Pour all ingredients into a medium saucepan. Bring to a boil, then take it off the heat.

Now, pour the hot dressing over the cabbage mixture.

Give it a stir, and that’s it!

Put it in the refrigerator overnight, or at least for several hours.

A Lower-Fat Option for Coleslaw

Instead of a mayonnaise laden coleslaw…albeit delicious…you may want a lighter version to serve at your table.

This is perfect.

In a Trim Healthy Mama setting, this would still be considered an S, with your only fat source being the olive oil. I do not recommend using canola oil or vegetable oil…because these oils are just not good for you.

Aunt Jackie’s German Coleslaw

A coleslaw based with olive oil and vinegar, perfect for your next get-together.

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Course Side Dish

Ingredients

  

• 1 head cabbage sliced or chopped
• 1 bell pepper chopped
• 1 onion chopped
• 1/2 cup THM Super Sweet Blend replaces 1 cup sugar in original recipe
• 1 cup white vinegar
• 1 cup avocado or olive oil
• 1 tsp celery seed
• 1 tsp mustard seed
• 2 tsp mineral salt

Instructions

 

• Chop all veggies and add to a large bowl. This makes a lot. Feel free to half recipe, I did.
• Add sweetener to the veggies and mix well.
• Put vinegar, oil, and seasonings in a medium saucepan and bring to a boil.
• Take off the boil, and pour onto the cabbage mixture.
• Store in the fridge overnight, or at least several hours.
• Enjoy!

Keyword coleslaw, easy side dish, german coleslaw