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Serbian Coleslaw Recipe


Serbian Coleslaw and Potato Salad

Serbian Coleslaw and Potato Salad

© 2008 Barbara Rolek licensed to About.com, Inc.
In this recipe for Serbian coleslaw, vinegar and oil are used to dress the shredded cabbage instead of sour cream, mayonnaise or heavy cream. It's a perfect warm-weather salad. Some cooks add shredded carrot, while others leave it out entirely. As with recipes of this type, the dish tastes better when made several hours or even a day ahead. Purchased shredded cabbage and carrots save time.

Here's a larger picture of Serbian Coleslaw.

Makes 4 to 6 servings of Serbian Coleslaw

Prep Time: 20 minutes

Total Time: 20 minutes


  • 1 pound shredded cabbage
  • 1/4 cup peeled shredded carrots
  • 1/4 cup finely chopped onion
  • 3 tablespoons chopped parsley
  • 1/2 cup salad oil
  • 1 teaspoon sugar
  • 1 tablespoon white vinegar or more to taste
  • Pinch celery seed
  • Salt and white pepper to taste
  • 1 teaspoon lemon juice


  1. In a large bowl, toss together the cabbage, carrots, onion and parsley.

  2. In a separate small bowl, thoroughly combine the oil, sugar, vinegar, celery seed, salt and white pepper, and lemon juice. Toss with cabbage mixture until well coated. Refrigerate, covered, for at least 3 hours or overnight. When ready to serve, mix coleslaw and adjust seasonings.

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