Judy's Deli Slaw

June 17, 2011
0 Ratings
  • Serves 12 - 20
Author Notes

My neighbor Judy made a wonderful salad, bright and cheerful, full of good veggies. When I had a natural foods deli it was one of the stars. We made a huge batch, and made it frequently. It's great for a picnic, like the holiday picnics my family had when I was a kid -- aunts and uncles and lots of cousins. Fourth of July, when it finally got dark, we had fireworks, but before that there was plenty of great food. Wish we had this salad then! —susan g

What You'll Need
  • 2/3 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup canola or grapeseed oil
  • 2 teaspoons salt
  • 1 tablespoon poppy seed
  • 1 head green cabbage
  • 1 bunch red radishes
  • 1 small bunch celery
  • 3 sweet peppers -- any color(s)
  • 3 cucumbers -- peeling optional
  • 1 large red onion
  • 1 pound carrots
  1. Mix all the dressing ingredients in a large salad bowl, vinegar to poppy seed.
  2. Wash, trim, peel as necessary, all the vegetables. Except for the cabbage, you can substitute by personal choice and availability. Give preference to home grown, locally grown, organically grown. Shift the selection with the season.
  3. Use a food processor to slice all the vegetables, thinly. (By hand or mandoline, if you choose.)
  4. Toss it, then let it sit a while to let the dressing work. You can make it ahead, and it keeps at least 5 days, refrigerated.

See what other Food52ers are saying.

  • lapadia
  • susan g
    susan g

3 Reviews

lapadia March 5, 2013
LOVE this, but you already know that :)
susan G. March 6, 2013
...and your Apple-Jalpeno slaw for me!
lapadia July 5, 2011
Hi susan g, I made a half recipe of this slaw on the Fourth of July and it was a hit with everybody, as I suspected it would be. Love a red wine vinegar/oil dressing and with all the veggies, reminded me of the large green salads & similar dressing we have often with Italian meals...thanks for sharing it!