An excellent coleslaw that keeps for weeks Marie was a lovely lady who was originally from Rocky Mount NC. She was kind enough to shsre this recipe with my mom many years ago.Then, the 50's, it had been handed down in her family for at least 5 generations.It was never a secret recipe, but one they thought enough of to pass on to successive generations. I have made small batches of this replacing most of the sugar with sugar substitute, but I would not trust the vinegar alone to keep it for more than a couple of days. Prep time is with food processor.
This recipe was given to my mother by a dear friend. I use pre-packaged slaw mix that has the carrots already in it and just add the onions. Also, I use Canola oil instead of Crisco. This can be made "days" in advance as it gets better as it sits.
I have no idea why Granny called this "Italian" but that's what the recipe says. Her notes on the card say "Will keep 10 days or longer. The older it gets the better. I always leave over night before eating." Splenda can easily be substituted for the sugar.
A delicious coleslaw with a little citrus twist! Adapted from Cooks Recipes. If you like your slaw a little wetter, make another 1/2 recipe of the dressing. Enjoy! This is southwestern also made in Spain, they like to use citrus.
I found this recipe in a Quick Cooking cook book and revised it just a little to suit my family's taste. Hope you enjoy. Cook time is mostly chill time. It needs to be in the fridge long enough to chill completely. I do like to make mine the day before I intend to serve.