Prep 20 mins
Cook 0 mins
This has been in my family for ages. It's a crisp, tangy taste.
- 2 lbs cabbage, coarsley chopped
- 1 cup shredded carrot
- 3⁄4 cup sugar
- 3⁄4 cup cider vinegar
- 1 teaspoon garlic salt
- 1 teaspoon celery seed
- Mix cabbage and carrot well.
- Throughly mix sugar, vinegar, garlic salt and celery seed.
- Pour over cabbage.
- Mix well.
I prefer this cole slaw over the creamy type for two reasons. It has a sharp, sweet and tangy flavor and absolutely no fat! I added another half teaspoon of celery seed - because I just love the stuff and used raspberry vinegar. Excellent!
Thank-you Inez for posting this recipe. I have been searching for this coleslaw recipe for years. I made this earlier in the day, and had it later for supper, it was still good and crisp. My husband really liked this too. I wish I could give you more than 5 stars for this recipe. "It's an all-star salad"!!!
Mizznezz,two people I go to when I want a really best-outstanding recipe ,one is mandabears and the other is you.This recipe is so like julia childs and is so great,if I could give you a blue ribbbon ,i would.There is no heaviness or wilting here because of no heavy mayo,celery seeds is a must,and your measurements are impeccable,if there was a prize for the perfect cole slaw,you win it hands down.Thanks for posting.