Old Fashioned Cabbage Salad, Updated by Dad

by Sarah on May 20, 2010

Today’s recipe for cabbage salad is based an old, old family recipe handed down from my Great-Grandmother Singleton. One that I’m sure is good in it’s own old-fashioned Midwestern way, but this was updated by my younger, more California dad and I like it a lot.  Her way included tons of sugar and a boiled dressing.  His has just a touch of sugar, plus herbs, green onions and some spices.

Me and the old man, circa 1973

The mostly usual cast of characters for a cabbagey-coleslaw type of salad.

I make the dressing first, in the bottom of the salad bowl.  It’s salad oil, vinegar (I used white wine vinegar), a bit of sugar, dry mustard, celery seed and a bit of prepared mayonnaise.

Slice up the cabbage.

Add the cabbage to the dressing, as well as some sliced green onions and chopped parsley.  Toss through.

After you toss the cabbage with the dressing, you can let it sit awhile, even overnight if you wish.  It’s best if you let the flavors meld a bit.  But before you serve it, add some chopped, roasted peanuts.

We served this salad alongside some delicious grilled Nathan’s hot dogs.  But it’s equally good next to burgers, pulled pork, ribs, grilled or roasted chicken or pork chops.  It’s good all by itself the next morning for breakfast, too.

I just love it!  Tangy, a little creamy, crunchy.  It’s got everything.

Make it for your next barbeque event.  You’ll thank me.  Or my dad, whichever.

Dad's Cabbage Salad


  • 1 head green or red cabbage, thinly sliced
  • 3-4 green onions, thinly sliced
  • 1/2 cup parsley, chopped
  • 1/2 cup peanuts, chopped
  • 4 Tbsp salad oil
  • 2-3 Tbsp white wine or cider vinegar
  • 1/4 cup prepared mayonnaise
  • 2 tsp Colman's dry mustard
  • 1 tsp celery seed
  • 2 tsp sugar
  • salt and pepper


  • For Dressing:
  • Combine vinegar, oil, sugar, mustard and celery seed. Mix in mayonnaise. Season to taste with salt and pepper.
  • For Salad:
  • Thinly slice cabbage and add to dressing. Add the onions and parsley and toss to coat completely. Season to taste with salt and pepper. If making ahead, cover and refrigerate. Before serving, add the chopped peanuts and toss to mix.
  • **This salad is good with different herbs and also with sunflower seeds in place of the peanuts.

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