Friday, September 13, 2013

Forever Slaw Vinegar Coleslaw

A basic coleslaw, dressed with a sweetened vinaigrette, called Forever Slaw because of it's long refrigerated shelf life.

Forever Slaw Vinegar Coleslaw

It's been hotter'n hot here this past week or two y'all. The Cajun and I went out shopping together yesterday and I thought I was gonna fall out from running around in the heat.

The two of us shopping together usually means that there are bigger purchases being made, or at least bigger ones than what I would typically buy off of Amazon or at Walmart, and... usually involve me needing the truck. He teases me that he's all the time driving Miss Daisy, or at least Miss Mary, which I have told him I rather like him calling me - sort of like Miss Kay. If you watch Duck Dynasty you know exactly what I'm talking about.

I have a Mustang, but she's aging just like me, and since my work is from home these days, I don't use her much, which makes her a little lazy and unpredictable. The first time a car cheats on me by not running right or dying at a stoplight, I don't much trust them anymore. Plus she is in dire need of new shoes and with 17-inch low profile performance tires, well let's just say it's the Jimmy Choo of tires for that car. The truck is a big F150 4 x 4, and I'm used to driving much smaller, sporty cars, so I prefer he drive me, instead of me driving the truck. Besides his muscles are often involved and I will readily admit he is far stronger than I am.

Actually, it's my birthday month, and I am collecting on past years birthday present requests that I never received because it required my input, running around and decision-making. It's all household stuff - first a microwave, then a new recliner which is actually, like many full time bloggers, usually my blogging office. Next on the list is a new stove.

If y'all could see what I have to do to cook, you'd sure have a good chuckle, because my current slide in that is in my closet sized, overly tiny, which is why you never see it, galley style kitchen, is over 20 years old and on its last leg. Only 2 eyes work and one of those is iffy and the oven thermostat has a mind of its own and is never right. I'm am truly one of those "use it up, wear it out" types about replacing things and I have to say I have certainly used her up. I think it's time.

I did tell him this does not mean that he was necessarily off the hook for a new request for this year. Don't worry y'all, it's almost always something for the house that we need anyway, and a new refrigerator is next in line. I do like being able to say I got exactly the thing that I wanted because it was my birthday. Have y'all seen the price of a new refrigerator these days?

Anyway, despite it being 5000 degrees outside right now, before fall actually does sneak up on me, I'm gonna slide another great coleslaw in to add to your recipe box. It's a basic vinaigrette slaw that's been around since the beginning of time, made using oil and vinegar, and called "forever slaw" because it will keep for a long time in the refrigerator, even up to a month or so - not that it'll be around that long really.

It's a great slaw for eating alongside some fried chicken, a plate of ribs or a mess of fried catfish, but it's also perfect for those pulled pork sandwiches too. Most of the recipes I've run across are fairly heavy in sugar, but I think that 1/2 cup of sugar sweetens it nicely but still leaves plenty of tang. That's certainly something that you can adjust to taste if you like it sweeter, so increase that pretty much up to a full cup or somewhere in between, if you prefer a sweeter slaw. I've seen recipes that have even more than that. As always, taste and adjust!

Here's how I make mine.

Combine a one pound package of tri-color coleslaw mix with one cup of chopped Vidalia onions and a half cup of chopped green, sweet bell pepper in a large, lidded bowl. Bring dressing ingredients - vinegar, oil, sugar, salt, celery seed, dry mustard and black pepper - to a boil in a saucepan.

Pour the hot dressing over the coleslaw mix 1/3 at a time, stirring in between. Cover and refrigerate for 24 hours. Toss again and let come to room temperature before serving.

That's it!

Check out more of my favorite coleslaw recipes on Pinterest!

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Recipe: Forever Slaw Vinegar Coleslaw

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 24 hours | Yield: About 6 to 8 servings


For the Salad:
  • 1 (1 pound) bag of tri-color coleslaw mix
  • 1 cup of chopped Vidalia or other sweet onion
  • 1/2 cup of chopped green bell pepper
For the Dressing:
  • 3/4 cup of white vinegar
  • 1/2 cup of vegetable oil
  • 1/2 cup of granulated sugar
  • 1 teaspoon of kosher salt
  • 1 teaspoon of celery seed
  • 1 teaspoon of dry mustard
  • Freshly cracked black pepper, to taste

Combine the cabbage, onion and bell pepper in a large, lidded bowl. Bring dressing ingredients to a boil and pour over the coleslaw mix 1/3 at a time, stirring in between. Cover and refrigerate for 24 hours. Toss again and let come to room temperature before serving.

Cook's Notes: May substitute a large head of cabbage shredded. One medium head of cabbage is roughly 5 to 6 cups shredded. White vinegar is traditional for this, though you can use apple cider vinegar as well. Be aware that it will give a slight patina tinge of color to the slaw though.


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Posted by on September 13, 2013
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  1. I like the sound of this coleslaw - never thought about putting a warm dressing on cole slaw.

  2. Mary, sometimes you read my mind. I have been thinking about slaw for a few days. There are times when I want potato salad, and sometimes I want slaw. I didn't really love the last batch I made, but I think yours will do the trick.

    I appreciate your timing.

  3. I always enjoy reading your posts...this one was real fun to read because you mentioned several things I deal with...big F150 trucks, which I like riding in but I'm so short it usually entails someone having to give me a push from behind. And cook stoves, even though ours is a fairly new black top Kenmore, one of the large burners has already given out & the other large one works only when it feels like we have to really plan ahead if we're cooking meals that involve a lot of stove top cooking! I like Miss Kay too...I can certainly identify with her, but Miss Daisy, not so much...

    1. I get a little chatty at times & can get crazy off course. That is so funny though about the truck & stove though. I'm glad to see that I am in good company. I did, however, finally get a new stove just a couple days ago for my birthday week!! It's not one I would have chosen but we stopped by a Sears store that is closing and the price was so good I couldn't pass it up.

  4. Pinned it to try. Most of my recipes are mayo based but I like vinegar, just haven't made many.

    1. It's an old recipe that's been around for a long, long time & a little bit different from the typical vinegar slaws - hope you like it!

  5. I always make this kind as im no fan of Mayo. I like using red onion and add sliced fresh jalapeno. Its good on fish and shrimp tacks and even hotdogs

    1. Oh me, I love them all but this is an excellent slaw that I really enjoy.

  6. Kinda funny, I decided to try the juice from my refrigerator pickles on cabbage one day...and loved it. So close to this recipe except for the oil. Now I will have to try it your way!!! Thanks! Pinning it!!

  7. What do you serve this with? I don't like cole slaw, but my fiancé soes, so I'd like to try my hand at this! Is it fine as a winter dish, or is this more of a summertime staple?

    1. Hi Laura! Coleslaw is just a cabbage salad really so it's a good side for many different things. Probably a tad more popular during the summer as a side for bbq - ribs, brisket, pulled pork and such but some families serve it in the winter too. It's a great side for a fish fry too but just think of it as a side salad and it'll fit in along with many meals.

  8. Mary, This is a great alternative to mayo/milk based coleslaws, and pairs very well with pulled pork. I’ve been making a slightly different version for about 25 years. Even in NY they liked it… go figure. I had originally used white vinegar but then switched to an apple cider vinegar for a little extra pop and depth of flavor. I had no idea that white vinegar was considered traditional.
    The only difference in mine is the adding and cooking of the ingredients. It’s very important and the reason why many home cooks cannot duplicate their favorite restaurant meals or flavors.
    A list of ingredients is fine. The sequence in which they are incorporated, however, is crucial. It is the main reason that many generic medications fall short in their efficacy as compared to their name brand models. Think about it.
    Here’s the way I do it. While constantly whisking, I bring the oil and vinegar mixture to a simmer and then add the sugar a little at a time, making sure that everything is well incorporated; then add the salt. I bring it up to a rolling boil and then add the dry mustard, boil for 30 seconds, then reduce and simmer for 1 more minute. I pull it off the stove and let everything calm down before adding the celery seed. Then, in an extremely large S.S. bowl, I incorporate the dressing into the salad, while quickly folding everything together. Then I put it into a container which will allow me to shake or stir everything together for the next few hours.
    Just my thoughts. Have a great day.
    God bless

  9. When my Mom made this slaw, she always would put it into a large jar with a lid. Easy to shake when needed. I loved this slaw. Think I'll try it myself.

  10. When my Mom made this slaw, she always would put it into a large jar with a lid. Easy to shake when needed. I loved this slaw. Think I'll try it myself.


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