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Cool and Crunchy Coleslaw

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

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
  • Grate the carrot into the bowl with the cabbage mixture.
  • Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
  • 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.
  • Pour vinegar mixture over cabbage mixture. Toss well.
  • Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.
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@StevenHB
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@StevenHB
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"I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook."
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  1. StevenHB
    I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.
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