Crisp-Tart Cole Slaw
Mrs. Loos said about the recipe "Salad is made ahead with a oil and vinegar dressing...store covered in the refrigerator...will stay crisp for several days."
And it does!
I added this just as her recipe is written. At the end are a few notes I have made.
1 largecabbage, shredded
1 mediumonion, chopped
1green 1pepper, finely chopped
1 cboiling water
1 cwhite vinegar
1 Tbspcelery seed
1 Tbspmustard seed
2 ozjar pimento, finely chopped, red pepper works also
How to Make Crisp-Tart Cole Slaw
- Combine cabbage, onion and pepper in a bowl. Sprinkle salt over top and pour boiling water over all; let stand at room temperature for 1 hour. Drain in colander.
- Combine sugar, vinegar, oil, celery and mustard seeds; add to cabbage mixture.
- Stir in pimento. Cover and refrigerate.
- I like it to set for at least 30 minutes but an hour is better.
Some things I have learned through the years. The 1 cup water can be increased to enough to cover the cabbage. I usually use at least 3 cups.
I cut the sugar to 1/2 cup, personal preference.
I make the dressing while the cabbage soaks and I have even heated it for 1 minute to melt the sugar and meld the flavors.
The water soak works really well to take the excess moisture from the cabbage, even if making other recipes.