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. |
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
No comments:
Post a Comment