- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
8
The Cranky Yankees Carolina Cole Slaw
Description
I’m not a big fan of mayo and milk based slaws: Although my mom used to make one that had pineapple in it. It was pretty good. I’d love to find that recipe.
I picked up this recipe during my many travels throughout the south, many years ago. I’ve tweaked and fine tuned it over the past 20+ years. I think it’s fairly decent. So do many others. Enjoy. God bless.
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add to shopping list Ingredients
2 bags 14-16 oz. shredded Cole Slaw Mix, *see Note 1
1 med. green bell pepper, finely chopped
1 med. red or sweet onions, finely chopped
1/4 tsp. black pepper (optional)
DRESSING:
1 c. plain white sugar
1 tsp. salt
2/3 c. vegetable or canola oil
1 tsp. dry mustard (Coleman's)
1 tsp. celery seed
1 c. apple cider vinegar
Preparation
1. Combine coleslaw vegetable ingredients, chopped bell pepper and chopped onion in a large, non-reactive mixing bowl.
2. In a 2-3 qt. sauce pan, over med. heat, combine the vegetable oil and cider vinegar. Whisk to blend then immediately add the sugar and salt, stirring or whisking often through the entire cooking process.
3. Just when the dressing begins to boil, add the dry mustard and bring to a full boil.
4. Allow to boil for about 30 seconds then simmer for 1 minute, making sure that the sugar and mustard are completely dissolved.
5. Remove from heat and add celery seed. Mix well.
6. Allow to cool for about 5 minutes. Pour over slaw mixture and toss well to incorporate. *See note 2
7. When all ingredients are thoroughly covered, move the slaw to either a large sealable bag or storage container and refrigerate over night, turning or stirring every couple of hours. * See note 3
Notes: 1. This recipe will work with 2 - 4, 14 - 16 oz. bags of shredded Cole slaw mix (shredded green cabbage & carrots). The only limitation is the vessel in which the ingredients are to be mixed. It should be large enough to do the entire batch at once.
2. Do not let the dressing cool completely. It must be poured over the slaw mix while hot, but not boiling. The slaw mix will reduce by about half. This is good.
3. The slaw is best when allowed to sit for at least 8 hours. I usually prepare mine at least 12 – 24 hours in advance.
The finished slaw will be a little on the sweet side with a slight tang of the apple cider vinegar. If a little more tang is desired, a teaspoon or so of apple cider vinegar should do the trick. Mix it well and let stand for several hours before serving.
Post a Question or Comment
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8/15/11
Theresa111 says:
Celery seed seals the deal on a good cole slaw. So glad you have added yours here!
