Kathie's StoryThis simple coleslaw recipe was Grandma's standby. You couldn't have a picnic without it. It was almost always in her refrigerator ready to eat.
She would vary the ingredients a bit depending on what she had on hand. For example, omitting the green pepper, using all red or all green cabbage. But the basic recipe was always the same. And always good.
bell pepper, chopped (red or green)
shredded cabbage (red, green, or both)
apple cider vinegar
dash of freshly ground black pepper
1Stir vegetables together and place in a serving bowl. Mix dressing ingredients in a mason jar and shake well to blend. Pour dressing over salad. Mix. Cover bowl and refrigerate for several hours before serving. Best made the night before using. Keeps well for several days in the refrigerator.
2You can omit the celery seed if you prefer.
Wendy Hampton whampton49 - May 20, 2012
Oh heavens this is good. Really different from the mayo variety. I think I tasted it many years ago and so glad to have found it again!
Kathie Carr kathiecc - May 20, 2012
Thanks Wendy, We sure like it and I agree with you. I prefer it over the mayo type coleslaw.