Thursday, March 17, 2016

Carolina Cole Slaw

No Mayo, so more likely not to kill people @ picnics which don't have enough ice
  • 1 large head of cabbage, finely shredded
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onions, finely chopped
  • 2 carrots, grated or julienned*
  • 1 cup granulated sugar**
  • 1 teaspoon salt
  • 2/3 cup neutral flavor vegetable oil***
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white or apple cider vinegar

Combine the shredded cabbage, chopped bell pepper and chopped onions, and the grated or julienne carrots in a large serving bowl.

In a medium saucepan over medium heat, combine remaining ingredients; bring to a boil.

Simmer, stirring, until sugar is dissolved; cool slightly, then pour over vegetables and toss well.

Cover and refrigerate the salad until thoroughly chilled.

The recipe makes enough slaw for 8 to 10 servings.

 *A julienne peeler makes beautiful julienne strands of carrot, perfect for any salad or coleslaw.
***Use a neutral-flavored oil, such as corn oil, grapeseed, safflower, peanut, or canola.