Carolina Coleslaw

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Carolina Coleslaw


I adapted the source recipe to our tastes.

3 lbs shredded cabbage (⅓ red, ⅔ green)


1 cup sugar
1 teaspoon salt
⅔ cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
  • Combine all dressing ingredients in small sauce pan.
  • Stir over medium heat until it just comes to a boil, and all the sugar has dissolved.
  • Pour over cabbage mixture.
  • Refrigerate overnight before serving.