Every now and again as I walk through the veggie section at the grocery store and something grabs me, this time it was cabbage. I love to use them but I’m the only one. So I thought I’d make something that’ll last a while in the fridge and that’s coleslaw. I love the stuff, especially when it doesn’t have mayo in it.
I’ve been using this recipe for years and with this recent ah ha moment, I thought I’d share it with you! When I went back to read the recipe, it’s called Carolina Slaw, which is very apropos since that’s where we live now. Here’s what you’ll need.
Recipe: Adapted from About.com
- 1 head of cabbage
- 3 carrots
- 1 cup sugar
- 1 tsp salt
- 2/3 cup vegetable oil
- 1 tsp dry mustard (I didn’t have any and have used yellow or Dijon in the past)
- 1 tsp celery seed
- 1 cup apple cider vinegar
- Chop up cabbage and carrot to desired size, I like mine a medium dice.
- In a saucepan, combine sugar, salt, oil, mustard, celery seed and vinegar.
- Bring to boil, stirring until sugar is dissolved.
- Pour over cabbage and carrots, cover with plastic and refrigerate over night. The longer the better!
- Serve and enjoy!
It’s delicious and I eat it with anything. But it’s really good with pulled pork or anything bbq!
And now some sad news. As I was cleaning the above salad bowl, it hit the side of the sink and shattered in my hand. I’m so sad because it was a wedding gift and I loved it. And I’m also covered in nics and cuts on my hand, which will make tennis tricky :(
anyway, Thanks for looking!
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