Long Keeping Slaw

Long Keeping Slaw


  • 1 Head Cabbage, shredded
  • 1 large green bell pepper, finely chopped
  • 1 medium red onion, finely chopped
  • 4 ribs of celery, finely diced
  • 1 medium carrot, finely diced, or shredded, as desired


  • 2 cups sugar or liquid sugar substitute
  • 1/2-3/4 cups white vinegar (to taste)
  • 1 TBSP celery seed
  • 1 TBSP mustard seed (optional)


  • 1. Combine dressing ingredients in a medium saucepan and cook until the sugar is melted
  • 2. Remove from heat and allow to completely cool
  • 3. Meanwhile, prepare the vegetables, toss thoroughly, and place in a covered container
  • 4. When the dressing has cooled, pour over the slaw, mix well to coat
  • 5. Refrigerate overnight before serving

This is a recipe Lea got while in Home Economics Class at Stowell School in Hannibal MO in the 1950s. The Long Keeping Slaw doesn’t usually last long enough at our house to know how long it actually would last! The dressing is a very good alternative to the typical mayonnaise dressing found at most restaurants and doesn’t make the vegetables soft and soggy while delivering plenty of flavors.

A couple of notes: We sometimes leave the mustard seed out and increase the vinegar, depending on the flavor we desire at that time. The slaw is delicious both ways.

Below is a scan of Lea’s original recipe card, including terminology errors. (Smile)