Thursday, July 21, 2005

Recipe ....... Pickled Coleslaw

1 large cabbage, shredded
2 large carrots shredded
2 medium onions finely chopped
1 tsp salt
1/4 cup sugar
1 cup apple cider vinegar
2 tsp prepared mustard
3/4 cup salad oil
3/4 cup sugar
3 tsp celery seed

I large bowl place, cabbage, carrots, onions, in layers, sprinkling the 3/4 cup of sugar between the layers.
let stand, while making dressing.
Mix the vinegar, mustard, 1/4 cup sugar, salt, and celery seed in saucepan and bring to a boil.
Add the salad oil, bring to a boil again, then immediatly pour over the cabbage mix.
Stir well to mix, let it cool before placing in an airtight container and refrigerating.
This coleslaw will keep for at least three weeks in the refrigerator.

A great salad to have ready to go with your barbecued meats, or take to a potluck.

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