COLE SLAW
1 Medium head of Cabbage, shredded
2 Medium white onions, thinly sliced
1Cup Sugar
1/3 Cup White vinegar
3/4 Cup Vegetable oil
1 tsp Dry Mustard
1 tsp Celery seed
1 ½ to 3tsp Salt
In a large glass bowl, alternate layers of cabbage and onions. Sprinkle with sugar.
Combine vinegar, salad oil, dry mustard, celery seed, 1 tsp sugar and the salt to a non-reactive saucepan. Place on stove over medium heat and bring to a boiling point and remove from heat. Pour over the prepared bowl of slaw. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This great tasting slaw can keep for several days in the refrigerator.
This is a favorite of ours to take to any summer outing.
© Chef Johnny’s
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