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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe that I found in a newspaper supplement probably from the Winnipeg Free Press. It's probably about thirty years old. I make it just about every Christmas and Easter. What I love about it, is that it keeps for a long time. I put the leftover coleslaw in a large glass jar and it still tastes great! If you're making this for a larger group, you can double the recipe. Ingredients:
2 -3 carrots, shredded |
2 small onions, shredded |
1 cup sugar |
1 cup vinegar |
1 teaspoon salt |
1 dash pepper |
3/4 cup oil |
2 teaspoons prepared mustard |
1 teaspoon celery seed |
4 cups shredded cabbage |
Directions:
1. A day ahead of time, put cabbage, carrots and onions in a large non metal bowl and chill. Combine remaining ingredients in a saucepan and bring to a boil. Pour over the vegetables, mix well. Cover with plastic wrap and refrigerate overnight. Drain before serving if you wish.
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