Wednesday, June 18, 2014

#3166 - Hearty Cole Slaw

(by Shirley McNevich)

1 head of cabbage (cored and shredded)
1 small/medium onion (chopped finely)
1 cup white sugar + 1 tsp. white sugar
1 cup apple cider vinegar OR white vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. French's yellow mustard
3/4 cup canola oil

In a large bowl add shredded cabbage, chopped onions and 1 cup white sugar--toss. In a saucepan over medium heat add cider vinegar, salt, celery seed, 1 tsp. white sugar, yellow mustard and canola oil--cook/stir until boiling. Once boiling, cook for 3 minutes. Remove from heat and pour the vinegar mixture over the cabbage mixture--toss to coat. Cool to room temperature, then refrigerate overnight. Stir well before serving.

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