Prep 25 mins
Cook 2 mins
This recipe has been handed down for generations. It's sweet-tart-crisp and easy to make. Make it the day before you need it to let he flavors meld.
- 1 large head of cabbage
- 2 large onions
- 2 carrots
- 2 teaspoons sugar
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 cup white vinegar
- 3⁄4 cup vegetable oil
- Shred cabbage, onion, and carrots; mix well.
- Layer cabbage mixture, sprinkling each layer with sugar in 13x9-inch glass dish.
- Mix celery seed, dry mustard, salt, vinegar, and oil in sauce pan.
- Bring to a boil.
- Pour over cabbage mixture.
- Refrigerate for a day, stirring occasionally.
This was pretty good. I added a little bit more sugar to even out the vinegar for my fiance a bit. It's a very good alternative to the usual coleslaw with a mayo based dressing. Thanks!
This is a fantastic coleslaw recipe! I used apple cider vinegar as a substitute for white- I don't think I will ever try it any other way! When I poured the dressing over, I didn't even stir, just stuck it straight in the fridge for a day. I then stirred it just before serving it... my dinner club people loved it. Thanks Inez!
I was going to submit this recipe - but looked it up in the data base before I did. My recipe is basically the same except mine has a cup of sugar - 2 tablespoons of which goes into the heated oil and vinegar. Mine is never stirred until the second day. The name of the recipe comes from the cafes' that were in the U.S. National Park Inn's during the 50's. - The Slaw was placed on the table to serve yourself - much in the same way cheese spread is today.