Swiss Coleslaw for Recipe Friday

Portland, Oregon has already exceeded the average rainfall for the month of March, and we are only halfway through the month. The forecast calls for more rain for at least the next ten days. It’s getting slightly warmer than it was in February, but I’m still wearing gloves in the morning. So you might expect that I would post some sort of soup or comfort food recipe for today.

Well, I will have to disappoint those expectations. I am ever hopeful that spring is just around the corner; and with spring coming it is time to start thinking about salads and refreshing cold dishes.

One popular and easy salad is coleslaw. I have never been a big fan of coleslaw, primarily because I do not like traditional coleslaw dressing. But two or three years ago I discovered a dressing that makes the most awesome coleslaw ever! I can’t wait for warm weather so I can make some of this.

If you don’t know where to find the dressing, click on the link below for their website where you can order it online. I get it locally, but that’s because it is made in Portland.

Swiss Coleslaw


1 16-oz bag angel shred cabbage
1 ½ to 2 cups shredded carrots
¼ cup Martin’s Swiss Dressing
Salt and pepper to taste


In a large bowl, layer half the cabbage, half the carrots, and half the dressing. Repeat. Toss with a large serving fork until all cabbage and carrots are coated with the dressing. Add a few dashes of salt and pepper. Toss again. Refrigerate before serving.

The coleslaw will shrink down from the original amount as it is tossed and cooled. If you are taking this coleslaw to a party (which I highly recommend), you can plan to take it in a bowl that is almost half the size of the original bowl you tossed it in.

About Linda Kruschke

I am a Jesus Freak, and I don't care who knows it. I am a wife, mother, sister, aunt, daughter, and friend. My blood family is only part of the larger family of Christ that I belong to. I love to write, especially about my dear Savior.
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6 Responses to Swiss Coleslaw for Recipe Friday

  1. Debbie says:

    I like most coleslaw anyway, so I’m looking forward to this too! With or without spring. ha!
    God bless you for including us in your kitchen!


  2. Ann says:

    Thanks, Linda!

    I’ll try this one for sure! 🙂 ( I’ll have to sub though as I can’t eat some of the ingredients in the dressing… )

    I can see this one easily being ‘the life of the party’!



    • Ann, Hopefully you can find a dressing that is similar in taste since it is really the dressing that makes this coleslaw. I actually haven’t taken it to a party yet, but I may this summer. Peace, Linda


      • Ann says:

        Thanks Linda
        Oh dear 😦 What then shall I do? I wonder if i could gamble at making one … I may have to experiment a bit but who knows ? 🙂

        Kudos to Martin’s for using Palm oil from sustainable sources 🙂 I’m not a tree hugger but I do my best to support establishments that deal in fair trade and encourage sustainability. (I may not be able to have the dressing but I have sent them a note to let them know how happy I am about this fact. 😉 )

        Blessings and thanks again,


      • Ann, One option would be to reduce the amount of the dressing in the recipe. It has such a rich flavor that it really doesn’t take much. You could probably get by with maybe a tablespoon of it in the whole salad and then stretch it with an light-flavored oil that you can have. Peace, Linda


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