photo by sheepdoc
- Ready In:
- 1⁄3 large green cabbage (shredded or chopped fine)
- 1 medium carrot (shredded or small matchstick cuts)
- 6 radishes (shredded or small matchstick cuts. If your radishes are large, reduce the number of radishes)
- 1⁄3 green bell pepper, small diced
- 1 1⁄2 green onions, thinly sliced
- 1 tablespoon ketchup
- 1⁄4 cup sugar
- 1⁄3 cup cider vinegar
- 1⁄4 cup vegetable oil
- 1 teaspoon salt
- 1⁄3 teaspoon ground mustard
- 1⁄3 teaspoon celery seed
- Combine the cabbage, carrots, radishes, green bell pepper, and green onions in a large bowl.
- Combine the ketchup, sugar, vinegar, oil, salt, mustard and celery seed in a small saucepan. Bring to a boil, stirring constantly so sugar dissolves and all ingredients mix well.
- Pour over the cabbage mixture and stir to coat.
- Cover and chill in the refrigerator. It is best to wait at least 2 hours before eating so the flavors develop. More chilling time makes it even better.
Questions & Replies
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We didn't care for this, it was too vinegary, needed salt and had too much oil. I let the dressing cool in the fridge before tossing with the veg. . It could use more celery seed as well. It has promise though, especially for outside picnics in the summer, great crunch! Thanks for posting, made for Dining on a Dollar 2013
The salad is colorful which makes for a pretty presentation. I elected to not add the heated sauce to the slaw. I let it cool and then added for the two hours. The flavor fresh made was very tart and different. I thought it might be interesting to try it on a sauerkraut salad or even to marinate beets. The next day the slaw looked fine, but was lackluster; missing the tart flavors that had made it special to me. Served with baked pork chops and a contest corn on the cob. Good luck!