Cool cabbage cole slaw recipe

This cole slaw recipe has a vinegar based dressing instead of a creamy one. Although this style of cole slaw requires that you make it a day before it is needed, it does have the advantage that it can keep in the refrigerator and marinate for extra days and still stay fresh and yummy. Some people like to make this cabbage salad or slaw and dip out what is needed day after day instead of eating it all at once. The slaw will keep in the marinade for 5 days. It is a nice recipe to prepare and have as a vegetable side dish ready to go throughout the week. This cole slaw also tastes great.

Recipe ingredients:

1 head of cabbage, approximately 2 pounds

1 teaspoon salt

1-1/4 cup sugar

1-1/4 cup water

1 cup vinegar

3 cups thinly sliced celery

1 red or green bell pepper, chopped

1/2 cup sliced green onions

1 teaspoon celery seed

1 teaspoon mustard seed

Cut the core out of the cabbage and shred it into a big bowl. Sprinkle salt over the cabbage and let it stand for 2 hours. After the cabbage is set aside, bring to a boil the sugar, water, and vinegar. Cook for 2 minutes. Then let it cool to room temperature.

After the cabbage has set for 2 hours, pour off any liquid that may have accumulated in the bowl. Add to the cabbage, the celery, pepper, onions, celery seed and mustard seed. Mix up thoroughly and then add the vinegar mixture. Stir up again. Cover the bowl and let it marinate in the refrigerator for at least 24 hours. When you serve the slaw, dip out the vegetables with a slotted spoon.

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