Prep 20 mins
Cook 0 mins
This is the first recipe I've ever posted on 'zaar, so all you 'critics' go easy, okay? :) I found this wonderful slaw recipe in a community cookbook when I was a newlywed searching desperately for things on my skill level (which was "zero"!) Twenty-five years later, it's still a winner! The only thing I would caution you about is the salt. As tastes have changed, I've gradually decreased the original amount (1 tsp., which we thought was fine then but would gag us now!) to a scant 1/2 tsp. So add that, cautiously, to taste. Prep time and servings are guesstimates.
- 1 large green cabbage, finely-sliced (about 8 cups)
- 4 -5 large carrots, scraped and shredded (1-1/2 to 2 cups)
- 1 bunch green onion, trimmed and finely-sliced (approx. 1/2 cup -- be sure to include lots of green 'tops')
- 1 bell pepper, cored,seeded and diced (optional -- we love peppers but prefer this without)
- 1 cup mayonnaise
- 3⁄4 teaspoon dry mustard
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon whole celery seed
- 3 tablespoons sugar
- 3 tablespoons apple cider vinegar
- Toss slaw ingredients well to mix.
- Measure first 6 dressing ingredients into a small mixing bowl, stirring to combine.
- Add cider vinegar.
- Stir until the liquid is absorbed and the dressing is a smooth texture.
- Store slaw and dressing separately in refrigerator.
- (It gets real soggy if you mix in advance. I*adore* it soggy, but you might not.) Shortly before serving, pour dressing over slaw ingredients and mix well.
- Can be mixed in smaller portions as needed, with leftover slaw and dressing stored separately for future use.
Day one: Served with Fish and Chips. It was wondeful. Not very creamy at all and on the other end, not to vinegary. Loved the addition of the celery seeds. Everyone loved it. Day two: Served the leftovers with a smoked pork butt. Was ok but the flavor did not improve after longer soaking like most coleslaws. Heed Highcotton's advice and blend just before serving.
I used pre packed store bought cole slaw and made the dressing as listed. I added this about 30mins before serving and was delighted with the fresh crisp taste and flavour. :)
I added all of the ingredients posted and liked the combination of crunchy vegetables. I grated, shredded, and chopped everything last night and stored in a gallon zip lock bag. I also made the dressing last night. An hour before serving I mixed everything together and it held well for serving today. Your slaw is very nice. No one flavor dominates, the result is a nice mix of crunchy veggies and a mild dressing. Next time, and there will be a next time, I will reserve a few green onion tops to garnish the top of the salad with. Thank you for adding to our Easter celebration highcotton!