Thursday, October 30, 2014

Mom's 9-Day Coleslaw

My Mom has made this coleslaw for as long as I can remember.  It even says at the bottom of her recipe, "Good for days."  It's a great make-ahead dish for potlucks, cook outs and barbecues.  For our first tailgate of the year, we played Louisiana Tech.  Sometimes we try to get cute and have a theme to our tailgate.  We thought Cajun-style food was only appropriate.  A big pot of Jambalaya, sausages, some grilled pork chops.  I volunteered the side-dishes.  I normally make creamy coleslaw because that's what Mr. Devilish Dish likes.  This is the version I prefer, because it's the one my mom makes and the one I grew up with.  Well, let's just say when I took it to our tailgate it's the version EVERYONE prefers  Seriously.  I had more complements on this super simple slaw, than any of the (sometimes) elaborate things I've made for tailgate.  Whether your bunch likes creamy or tangy, give this one a try.  I'm betting you'll win some of the creamy coleslaw lovers over to the tangy side!
My very favorite coleslaw.
And not just because it's my Mom's recipe.

Mom's 9-Day Coleslaw

3 pounds cabbage, shredded
1 green pepper, chopped
2 small white onions, chopped
2 cups granulated sugar
1 cup vegetable oil
1 cup white vinegar
2 tablespoons celery seed
1 tablespoon Kosher salt

Combine the cabbage, green pepper and onion in a large bowl.  Add the sugar, stir well and let stand while you prepare the dressing.  In a saucepan over medium-high heat, combine oil, vinegar, celery seed and salt.  Bring to a boil, then simmer approximately 5 minutes or until thickened.  Pour over cabbage mixture.  Stir well to combine.  Refrigerate.  "Good for days."

Prep Time:  Approximately 30 minutes     Cook Time:  Need to chill

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