Tangy Cole Slaw


This cabbage and carrot slaw is my favorite for its crisp sweet and sour  taste and the fact that it can be kept in the refrigerator for up to a week, ready to serve as a side with fish, grilled hot dogs, or barbecue.  We like it piled on top of pulled pork that has been stacked on whole wheat buns.  Recipe for the pulled pork coming soon!

Tangy Cole Slaw

For Slaw:

2 packages of grated cabbage and carrot slaw


1 head cabbage

4 carrots


1 green or red bell pepper

1/2 cup sugar


2 Tablespoons sugar

1 cup vinegar

3/4 cup salad oil

1 teaspoon dry mustard

1 tablespoon salt

2 teaspoons celery seed

If you are using the prepared salad mix, place in large bowl.  If you are making your own, chop cabbage, pepper, and grate carrots, then place in large bowl. Sprinkle 1/2 cup sugar over top.

Make dressing by putting sugar, vinegar, oil, mustard, salt and celery seed in a small pan. Heat until just boiling and sugar is dissolved. Pour over cabbage, but do not stir until ready to serve.  Cover, and place in refrigerator for several hours or overnight.  You can vary the ingredients by adding onions and/or jalapeno peppers, as well as changing the amounts of vinegar and sugar.  We like ours very tangy, but the recipe which I adapted this used 1 cup of sugar sprinkled over the vegetables.  That recipe was found in The Texas Experience cookbook from The Richardson Woman’s Club, given to me by my dear friend Sondra Skaggs for Christmas in 1984.





One thought on “Tangy Cole Slaw

  1. Pingback: Root Beer Pulled Pork, Slow Cooked | Kitchen Keepers

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