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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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An excellent coleslaw that keeps for weeks Marie was a lovely lady who was originally from Rocky Mount NC. She was kind enough to shsre this recipe with my mom many years ago.Then, the 50's, it had been handed down in her family for at least 5 generations.It was never a secret recipe, but one they thought enough of to pass on to successive generations. I have made small batches of this replacing most of the sugar with sugar substitute, but I would not trust the vinegar alone to keep it for more than a couple of days. Prep time is with food processor. Ingredients:
1 cup sugar |
1 teaspoon mustard seeds |
1 teaspoon salt |
1 green bell pepper, seeded and finely chopped |
1 whole cabbage, shreaded |
1 cup cider vinegar |
1 teaspoon celery seed |
1/4 cup finely chopped onion |
1/2 red bell pepper, seeded and finely chopped |
Directions:
1. Heat vinegar and sugar over low heat until the sugar is dissolved.
2. Cool, then add the rest of the ingredients.
3. Place in a large jar with a tight fitting lid.
4. Refrigerate for several days, turning twice a day, before serving.
5. Very good keeper.
6. To serve drain amount needed for meal and dress with a little mayonnaise if desired.
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