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According to family tradition my great-aunt Ella invented this. It may have started as a farm-style, vinegar slaw. However, my mother remembers that when bottled lemon juice became available they substituted lemon juice for vinegar in a number of recipes. My mother dislikes mayonnaise so this was the only slaw I knew growing up and I waited to post it until I could talk to her and get the accurate, unaltered recipe.
- 1⁄2 medium head of cabbage
- 1 green pepper, chopped
- 1⁄4 cup thinly sliced celery (from the tender, inner stalks)
- 1⁄4 teaspoon garlic powder
- 1⁄8-1⁄4 teaspoon celery seed (to taste)
- 1⁄4-1⁄2 teaspoon salt (to taste)
- fresh ground black pepper
- 4 tablespoons canola oil or 4 tablespoons corn oil
- 2 tablespoons lemon juice
- Grate cabbage.
- Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
- Toss with oil and lemon juice.
- Refrigerate for at least an hour.
- Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
- Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
- Note -- Choose a young, green cabbage with a nice, dense head.
- Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
- Note -- If necessary, it can be made 3-4 hours ahead of the meal.