The recipe below is delicious. You can't quit eating it. DH's dear sweet Aunt made this for us when we visited she and our dear Uncle a few years back, in their home in upstate NY.
I do believe it is my favorite coleslaw recipe.
Enjoy!
3 lb. (1 med. head) cabbage, shredded
1/2 green bell pepper, finely shredded
1/2 red bell pepper, finely shredded
1 medium onion, chopped
1 c. cider vinegar
1/2 c. vegetable oil
1/2 c. sugar
1 1/2 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper
This recipe makes 12 servings. In large bowl combine shredded cabbage, peppers and onion; set aside. ~ To make dressing: In a 1 qt. stainless steel saucepan combine vinegar, oil, sugar, dry mustard, celery seed, salt and pepper. Bring to a boil over moderate heat, stirring to dissolve sugar, and boil 3 minutes. Pour hot dressing over cabbage mixture and toss well. Let stand at room temperature 30-60 minutes, tossing occasionally. ~ For best flavor, cover and refrigerate two days before serving. Keeps refrigerated up to 10 days.
I did not have the bell peppers, so added sliced baby carrots,
and I used extra virgin olive oil.
Also, it's great right after it marinated for that first hour,
but it only gets better.
We had some at lunch too and I love it.
Zone 10 ~ s.e. FL
