A delicious cole slaw recipe is one of everyone's favorite summer salad recipes.
Coleslaw is a standard and classic part of almost every picnic or barbecue in North America.
This is a boiled cole slaw dressing recipe.
You can use it raw, without boiling it, and it will taste wonderful. It cannot be kept for more than a two or three days though.
I think you will really enjoy this traditional favorite summer salad recipe.
Coleslaw
Prep time:
Cook time:
1 large cabbage, shredded 1 cup carrots, grated 1/2 to 1 cup white sugar 1/2 to 1 teaspoon celery seed 1/2 cup vinegar 1/2 cup salad oil 2 teaspoons salt
Combine carrots and cabbage. Boil the rest of the ingredients and pour over the cabbage mixture. Let stand 3 hours at room temperature. Refrigerate well sealed. This cabbage salad will keep well for up to a week.
Makes about 12 to 16 servings.
Variation:
Substitute cider vinegar for the regular white vinegar called for in this recipe. It's my favorite.
Substitute an equivalent amount of sugar substitute to create a sugar free coleslaw dressing, great for diabetics or those wathcing calories.
Add thinly sliced red onion for color, but add it after the boiling dressing has cooled. Adding it before you pour the dressing over the cabbage mixture will cause the mixture to turn a bit pink.
Nutritional Analysis Per Serving
Calories 100;
Calories from Fat 62;
Total Fat 6.9g; Saturated Fat 1.0g;
Trans Fat 0.0g;
Cholesterol 0mg; Sodium 304mg; Total Carbohydrates 9.6g; Dietary Fiber 1.3g;
Sugars 8.0g;
Protein 0.6g;
Vitamin A 24%; Vitamin C 28%; Calcium 2%; Iron 2%
(Percentages based on a 2000 calorie per day diet)
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