Sweet and Sour Cole Slaw

Submitted by Metlantis

"Ever since she was a child, Maribeth couldn't stand the sight of mayonaisse, and mommy went to great lengths to hide it in recipes where it was required - but there was simply no hiding it in cole slaw. So she turned to a local cookbook at the time - the old River Road Recipes II - A second Helping - put out by the Junior League of Baton Rouge, Louisiana. Here is a GREAT tasting, non-creamy cole slaw - particuarily good with barbequed chicken. Notice that this recipe is made the night before - and also, as it contains no eggs or dairy, it would be perfectly safe for travel on picnics. This recipe is credited to Mrs. Ben Miller, Jr."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 15

ingredients

• 1 (4 lb) cabbage
• 3 large white onions
• 3⁄4 cup sugar
• 1 cup white vinegar
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons dry mustard
• 1 1⁄2 teaspoons celery seeds
• 1 cup salad oil

directions

1. Shred cabbage into a large container, top with the onions,sliced into thin rings and sprinkle with 3/4 cup of sugar.
2. Combine vinegar, salt, remaining sugar, mustard, and celery seeds and bring to a boil. Add the salad oil and pour over cabbage mixture while hot.
3. Cover and refrigerate overnight.
4. In the morning, stir well.

Reviews

[nemokitty]

Wonderful slaw! I cut the proportions way down since it was just hubby and me. I loved the celery seeds mixed in this. No more mayo slaw in this house! Thanks. Made for PAC Spring 2011.

 

[Mean Bean]

This was great! We ate a Bowl before setting in the fridge overnight while trying to figure out what it needed. We decided we could eat a lot of it that way and that it must not need anything. We've never had a mayo free slaw before. What a hit!

 

[bethstacy]

Thank you have been looking for this! There are others out there but the proportions are not right for me. Found this Years ago enclosed in a BellSOuth recipe card, called , as I remember "Sondra's Cabbage Slaw" this is a must have for my family. WIll keep a bowl of it in the fridge for a week, and make it again. thanks!!!!