Prep 10 mins
Cook 10 mins
This is a coleslaw to die for. It is both sweet and tangy. The best part is that you can keep it in the refrigerator for 14 days! I'm posting here for safe-keeping...too good to get lost!!!
- 1 head cabbage, shredded
- 2 onions, grated
- 2 carrots, grated
- 3⁄4 cup sugar
- 1 cup vinegar
- 2 teaspoons celery seeds
- 1⁄2 cup sugar
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1 cup oil (I use Mazola)
- Mix together salad ingredients. Sprinkle with sugar and let stand while making the dressing.
- Bring dressing ingredients (except oil), to a boil. Add oil and boil for 30 seconds. Pour over cabbage mixture while still hot. Stir well and refrigerate. Keeps for 14 days.
Love this salad! I use splenda with no problems.I like to keep this on hand ; when I want a little something I grab this instead of the chips.
I made this with a packaged cole slaw mix. The taste is excellent. I doubt if it lasts at all close to 14 days! I may skimp a bit on the vinegar next time, it really had a bite to it, but I may not have used the full 3/4 cup of sugar for the cabbage. I will be more careful next time.
This very well may be the BEST non-mayo dressing coleslaw I've ever tasted! Perfectly balanced between the tang of vinegar and the sweetness of sugar. Thank you, Canadian Jane! I hope you will be posting more of your recipes!