For those who prefer their coleslaw in slightly smaller quantities, here’s a tasty alternative from Rockland, Maine.


1 medium-large green cabbage, shredded (preferably by hand)
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup shredded carrot
1 cup white sugar
3/4 cup cider vinegar
1 tablespoon salt
2 tablespoons vegetable oil
2 tablespoons olive oil


Rinse the cabbage under cold running water. Drain. In a large bowl, mix the cabbage with the onion, green and red peppers, and shredded carrot. Combine the sugar, vinegar, salt, and oils and pour over the vegetables. Mix well. Chill in the refrigerator until serving time.

Cooking & Recipes


about 20 servings

Preparation Method


Hildy Plante Daughters of St. Bernard, St. Bernard's Church,

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