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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ever since she was a child, Maribeth couldn't stand the sight of mayonaisse, and mommy went to great lengths to hide it in recipes where it was required - but there was simply no hiding it in cole slaw. So she turned to a local cookbook at the time - the old River Road Recipes II - A second Helping - put out by the Junior League of Baton Rouge, Louisiana. Here is a GREAT tasting, non-creamy cole slaw - particuarily good with barbequed chicken. Notice that this recipe is made the night before - and also, as it contains no eggs or dairy, it would be perfectly safe for travel on picnics. Ben Miller, Jr. Ingredients:
1 (4 lb) cabbage |
3 large white onions |
3/4 cup sugar |
1 cup white vinegar |
1 teaspoon salt |
1 tablespoon sugar |
2 tablespoons dry mustard |
1 1/2 teaspoons celery seeds |
1 cup salad oil |
Directions:
1. Shred cabbage into a large container, top with the onions,sliced into thin rings and sprinkle with 3/4 cup of sugar.
2. Combine vinegar, salt, remaining sugar, mustard, and celery seeds and bring to a boil. Add the salad oil and pour over cabbage mixture while hot.
3. Cover and refrigerate overnight.
4. In the morning, stir well.
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