2LaneCruzer
Super Star Member
If you like Cole Slaw, you will love this one. It is not sweet, but a bit vinegary. It is especially good with seafood, and especially fried fish. It is either a clone, or an original recipe that was used by a local seafood restaurant many years ago. I don't know which it is, but it is excellent in any case. I am posting it because I am sure you will say it is the best you have ever eaten.
1 head of cabbage (approx. 2 pounds), Shredded
1 medium yellow onion
2 medium carrots, grated
1/4 cup sugar, plus one tablespoon
1/2 cup white vinegar
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/3 cup salad oil
1 - 2 cloves garlic (or more, to taste)
1 teaspoon salt (or to taste)
Shred cabbage and onion. Mix in bowl with grated carrots. Cover with 1/4 cup of sugar and set aside.
Boil vinegar, 1 tablespoon sugar, mustard, celery seed and garlic. Pour over cabbage while hot. Mix well, then stir in salad oil and salt. Cover and refrigerate overnight and serve cold.
This slaw is good anytime, but is especially good with fish and seafood.
2lane's Cole Slaw
1 head of cabbage (approx. 2 pounds), Shredded
1 medium yellow onion
2 medium carrots, grated
1/4 cup sugar, plus one tablespoon
1/2 cup white vinegar
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/3 cup salad oil
1 - 2 cloves garlic (or more, to taste)
1 teaspoon salt (or to taste)
Shred cabbage and onion. Mix in bowl with grated carrots. Cover with 1/4 cup of sugar and set aside.
Boil vinegar, 1 tablespoon sugar, mustard, celery seed and garlic. Pour over cabbage while hot. Mix well, then stir in salad oil and salt. Cover and refrigerate overnight and serve cold.
This slaw is good anytime, but is especially good with fish and seafood.