Total Time
30mins
Prep 30 mins
Cook 0 mins

I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.

Ingredients Nutrition

Directions

  1. Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
  2. Grate the carrot into the bowl with the cabbage mixture.
  3. Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
  4. In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
  5. Pour vinegar mixture over cabbage mixture. Toss well.
  6. Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.