Wednesday, October 18, 2017

Cabbage Coleslaw


I made this coleslaw a few weeks back.  On day three I realized I hadn't photographed it, and by this point it had turned purple from the purple cabbage, but it still tasted good.  In fact, it was better the next day.
It was easy to toss together, and it sounded strange, but it was one of my favorites to date.  If I was feeding this to others I might skip the purple cabbage just for looks, or maybe not, it's kind of fun!
Ingredients:  
1 med head of cabbage, shredded (I grabbed a bag that was already shredded and had carrots), 1 large red onion (diced), 1 c. grated carrots, 2 stalks of celery (chopped), 1 c. white sugar, 1 c. white vinegar, 3/4 c. veg. oil, 1 T salt, 1 T dry mustard, black pepper to taste.
Instructions:
Mix all the veggies.  Sprinkle with sugar and mix well.
In a saucepan combine the vinegar, oil, salt, mustard, and pepper.  Bring to a boil and pour over the cabbage.  Mix well.
Chill and serve cold.

0 comments: