Large Batch Cabbage Salad

Recipe Type

This healthy recipe comes from NDSU Extension.




  • ¾ cup sugar
  • ½ cup salad oil (such as canola or sunflower)
  • ½ cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon pepper


  • 1 head cabbage, chopped as for slaw
  • 1 small onion, chopped (about ½ cup)
  • ½ green pepper, chopped
  • 1 cup celery, diced finely


You can substitute 2 small bags of chopped coleslaw mix if desired. Or you can use part red cabbage and part green for a more colorful salad.

Mix dressing ingredients thoroughly. Rinse all salad ingredients, drain thoroughly and prepare as directed. Mix in a large bowl and stir well. Cover and refrigerate overnight.

Dietary and Nutrition


One cup of chopped cabbage has about 20 calories, 0 g fat, 5 g carbohydrate, 1 g protein, 2 g fiber, 35 mg calcium, 150 mg potassium and 15 mg sodium. It also contains vitamins C, K and A, and folate.

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Field to Fork: Cabbage (FN2036, August 2021)

Cabbage varieties may grow as round, flattened or pointed heads. Regular irrigation is needed. If the plant does not get enough moisture from watering, it will taste bitter instead of being sweet, juicy and firm.

VARY YOUR VEGGIES: How to Prepare Vegetables (FN1453, Reviwed Aug. 2019)

Try something new! To take advantage of all their benefits, eat a variety of colors every day and vary your cooking methods to add variety to your menus. Cooking methods: microwave, steam, sitr-fry, pan, bake, broil.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.