Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Vinegar

  2. 6 tablespoons 90ml Water

  3. 3/4 cup 148g / 5 1/5oz Sugar

  4. 6 tablespoons 90ml Oil

  5. 1 lb 454g / 16oz Shredded cabbage

  6. Or packaged coleslaw mix

  7. Pepper

  8. 2 1/2 teaspoons 12ml Celery seed

  9. 1/4 cup 15g / 1/2oz Minced onion

  10. Diced pimento or sweet red bell pepper - optional

  11. 1 tablespoon 15ml Salt

Instructions Jump to Ingredients ↑

  1. Combine dry ingredients, except the cabbage, then mix in the water, followed by the vinegar, and finally the oil. Place in a sealed container and refrigerate overnight. A few hours before serving, pour dressing over the cabbage, mix well, and refrigerate until serving.

  2. Notes - This coleslaw, even more than most, will cause a pronounced love/hate reaction. For that reason, I usually prepare just a single batch because, although I love it, I can only eat so much. I would rather run out, than have to bring some home. Also, I'm serious about the "covered container". Even if you REALLY love this slaw, when you refrigerate it uncovered, things like cheese & hard-boiled eggs will start to taste very funky the next day!

  3. MC Formatted by Kurt Lucas

  4. Submitted to the BBQ Mailing List by on Oct 14, 1998, converted by MC_Buster.


Send feedback