No-Mayo Carolina Coleslaw
July 15, 2008
This recipe came from Elma Rogers, the mother of a dear friend of mine. It’s allergen-free. I lowered the sugar content—you could also substitute honey. It’s a summer crowd-pleaser, even for those who don’t usually like slaw (like me). Sometimes I make a double batch and use one red cabbage and one green. This makes it really beautiful. Sorry I have no pictures right now.
1 large cabbage, shredded or package of shredded cabbage
1 green bell pepper, sliced
1 red bell pepper, sliced
1 lg. sweet onion, sliced
1 or 2 carrots, sliced
Mix well in a large bowl.
Dressing:
2 Tbs. sugar
3 tsp. salt
1 tsp. dry mustard
1 tsp. celery seeds
1 Cup cider vinegar
2/3 cup vegetable oil
For dressing, mix all together in a small saucepan and bring to a boil over moderate heat, stirring until sugar melts. Pour over cabbage mixture and toss well to mix and coat. The heated dressing sort of just barely cooks the veggies down, which makes them a really nice texture. Cool to room temp. Transfer to container, cover and refrigerate until ready to serve. Keeps for several days.
