Depression-Era Jewish Vinegar Cabbage Salad
(Old-Fashioned Refrigerator Slaw)
This classic salad was commonly made by Jewish families during the Great Depression because it used cheap, sturdy vegetables, no refrigeration at first, and a vinegar-based dressing that preserved the salad for days. It gets better as it sits, making it perfect for large families and busy kitchens.
Ingredients (Large Batch)
Vegetables
1 large head green cabbage, finely shredded (about 2 lb / 900 g)
3 large carrots, peeled and thinly sliced or julienned
2 cucumbers, thinly sliced
(used instead of green bell peppers)
1 large red onion, thinly sliced
1 bunch radishes, thinly sliced
½ bunch celery, thinly sliced (leaves included if tender)
Optional original version:
Use 2 green bell peppers, thinly sliced, instead of cucumbers if desired.
Dressing Ingredients
1 cup vegetable oil
(canola or sunflower oil works well)
½ cup warm water
1½ cups white vinegar
10–12 tablespoons granulated sugar
(adjust to taste)
1 tablespoon salt
1 tablespoon garlic powder
Preparation Instructions
1️⃣ Prepare the Vegetables
Remove outer leaves from the cabbage.
Cut cabbage into quarters, remove core, and shred finely.
Slice carrots, cucumbers, onion, radishes, and celery very thin.
Place all vegetables into a very large mixing bowl.
Toss gently to combine evenly.
2️⃣ Make the Dressing
In a medium bowl, add:
Warm water
Sugar
Salt
Garlic powder
Stir until completely dissolved.
Add the vinegar and stir well.
Slowly pour in the oil while stirring to combine.
The dressing will look thin — this is correct. It absorbs beautifully into the vegetables.
3️⃣ Combine
Pour the dressing evenly over the vegetables.
Mix thoroughly using clean hands or large spoons.
Let the salad sit 10–15 minutes, then mix again to redistribute dressing.
4️⃣ Jar & Store
Pack the salad tightly into clean glass jars or containers.
Pour any remaining dressing evenly over the jars.
Seal tightly.
Resting & Storage
Best after: 12–24 hours
Keeps well for: 7–10 days refrigerated
Flavor improves daily as vegetables pickle slightly
🍽️ Serving Suggestions
Serve cold or slightly chilled
Perfect with:
Fried fish
Roasted chicken
Sandwiches
Simple beans or potatoes
Can be eaten as:
A salad
A crunchy side
A topping for bread or wraps
Helpful Notes
This salad is not overly sweet — the vinegar keeps it bright and tangy.
Do not substitute ingredients in the dressing; the balance is traditional.
Cucumbers add freshness and crunch while keeping the spirit of the original recipe.
Naturally dairy-free and long-lasting, just like it was meant to be.
