Cole Slaw
Cut up to suit yourself about 3 cups or so of cabbage. I slice mine in
strips. (I can save you some time by telling you the mushy mess that
comes out of a food processor just does not go with this recipe). Add
some bell pepper, not much, maybe a quarter cup. Let that set while you
mix up your ingredients for dressing. Combine well: 1 tsp salt; ¼ tsp
pepper, black is better than red; ½ tsp. /dry/ mustard; 1 tsp. celery
salt, real celery is not good here; 2 T. sugar, real sugar not
imitation; about 1 T. pimiento, mashed up is okay; 1 tsp. grated onion,
not really worth the effort so I just add a small bit of onion, not
much; 1/3 cup vinegar, I use the apple cider vinegar but you could
experiment; 3 T. salad oil, now here I am crazy about olive oil anywhere
/except/ in this slaw. Here olive is not good, use Wesson or some
similar quality. Pour over the cabbage and bell pepper and onion. Mix
well, cover and set overnight in the fridge. Now the longer this
marinates the more wilted the cabbage. Some like wilted slaw and some
don’t. I do, so I let mine set overnight, but long enough to chill is
fine. Try it both ways and see how you like it. I nearly eat the whole
bowl myself! To re-emphasize a point already made: this recipe does not
smile happily when modern no-calorie or even lo-calories ingredients are
used. Either enjoy as is or make something else!
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