I recently married and as I was flipping through a homemade cookbook, I said to my husband, “I found your grandmother’s coleslaw recipe.” I brought the coleslaw to our Christmas gathering and it was a hit! The best part is I didn’t have to change anything. This is a no-mayo coleslaw. It’s easy to make and keeps for awhile.
1 head of cabbage (about 3 pounds), grated or finely sliced
1-2 onions, chopped (I used one)
1-2 green peppers, chopped (I used one)
1 1/2 cups sugar
Combine these ingredients in a large bowl and stir.
2 T sugar
1 cup salad oil (I used canola)
1 cup vinegar (I used regular white vinegar)
1 T salt
1 T celery seed
Stir the dressing ingredients together in a saucepan and bring to a boil. Pour over the slaw and stir well. Keep refrigerated and it just keeps getting better as the days go by. Supposedly it keeps for 9 days, but I have not tested that part. 🙂 This makes a large bowl of coleslaw, so share with your friends!