Prep 15 mins
Cook 8 hrs
I adopted this recipe from recipe zaar because it sounded a lot like what a friend of mine makes. It has a nice tangy flavor to it and I would think it would work well with just about anything. I was worried about the amount of sugar in this but it was perfect for us. My contribution to this recipe was a little more celery seed and the addition of white pepper. Very nice for an oil/vinegar coleslaw and a nice change from the mayo mixture. It is very easy to prepare and will last for two weeks in the refrigerator. Makes a lot.
- 1 large cabbage, chopped (I just used my food processor and it worked out great)
- 1 large yellow onion, chopped
- 7⁄8 cup sugar
- 2 tablespoons sugar
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons celery seeds
- 3⁄4 cup corn oil
- 1 teaspoon dry mustard
- 1⁄4-1⁄2 teaspoon white pepper
- In a deep bowl, alternate layers of cabbage and onion.
- Pour 7/8 cup sugar over the top.
- Let stand 2-3 hours covered or not, doesn't matter.
- Combine the rest of the dressing ingredients and bring to a rolling boil.
- Pour over cabbage and stir.
- Cover and refrigerate overnight, stirring once or twice.
- Serve with a slotted spoon.
- Cooking time is refrigeration time.
I am currently eating my first bowl...and oh........it is soooo good! If you have never made or eaten a coleslaw without mayo or traditional salad dressing...you absolutely must try this one! Should be 10 stars! Made for Spring PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
I made with savory cabbage, Splenda blend and cut the recipe down to for 3 of us. It was sweet and tangy! Thanks
Outstanding. Having been brought up on both mayonnaise-based coleslaws and vinegar-based ones, I am open to either. This is a superb version of the vinegar-based. I love it.