Tangy Marinated Cole Slaw
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From my collection of handwritten recipes 1970-1984. Note: Overnight chilling is not included.
- Ready In:
- 30mins
- Serves:
- Yields:
- Units:
Nutrition Information
2
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ingredients
- 1 cup cider vinegar
- 1⁄2 cup sugar
- 1⁄4 cup oil
- 1 teaspoon prepared mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 quarts shredded green cabbage
- 1 small onion, chopped
- 1 (4 ounce) jar pimiento, chopped
directions
- Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator.
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Delicious! A happy change from mayo based cole slaws. Thanks for sharing!
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We loved this great coleslaw! No mayo so great for bbq's and potlucks. I don't care for onion so left it out, otherwise made as specified. I really enjoyed the dressing on this; I think the overnight marinade is a must to allow the cabbage to soak up all that great flavor. Great recipe - thanks for sharing it! Made for Spring Pick-A-Chef 2011
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From my collection of handwritten recipes 1970-1984. Note: Overnight chilling is not included.
