Looking for the down-home flavour of a southern vinegar based coleslaw? Here it is straight from our Gran!
1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onions, finely chopped
2 carrots, grated
1 cup (250 mL) sugar
1 tsp (5 mL) salt
⅔ cup (150 mL) vegetable oil
1 tsp (5 mL) dry mustard
1 tsp (5 mL) celery seed
1 cup (250 mL) cider vinegar
Method:
Combine vegetables; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a small pot over medium heat, combine remaining ingredients and bring to a boil. Simmer and stir until the sugar is dissolved. Pour the hot liquid over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings.
