| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Vinegar |
| 6 |
tb |
Water |
| 3/4 |
c |
Sugar |
| 6 |
tb |
Oil |
| 1 |
lb |
Shredded cabbage or packaged coleslaw mix |
| 3/4 |
ts |
Pepper; (scant) |
| 2 1/2 |
ts |
Celery seed |
| 1/4 |
c |
Minced onion |
|
|
Diced pimento or sweet red bell pepper; optional |
| 1 |
tb |
(scant) salt |
INSTRUCTIONS
Combine dry ingredients, except the cabbage, then mix in the water,
followed by the vinegar, and finally the oil. Place in a sealed container
and refrigerate overnight. A few hours before serving, pour dressing over
the cabbage, mix well, and refrigerate until serving.
Notes - This coleslaw, even more than most, will cause a pronounced
love/hate reaction. For that reason, I usually prepare just a single batch
because, although I love it, I can only eat so much. I would rather run
out, than have to bring some home. Also, I'm serious about the "covered
container". Even if you REALLY love this slaw, when you refrigerate it
uncovered, things like cheese & hard-boiled eggs will start to taste very
funky the next day!
This coleslaw gets stronger with age, and is best when the dressing is
mixed with the cabbage 1-3 hours before serving.
Posted to bbq-digest by "Gustafson, Paul" <GustafsP@augsburgfortress.org>
on Aug 27, 1998, converted by MM_Buster v2.0l.
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