This is my favorite vinegar-based cole slaw is great at a summer picnic or BBQ, though it’s also good on tacos, both fish and pork. Bonus, it can be stored in the fridge for at least a week. Any green cabbage will work in this recipe, although when available, I like to use Napa Cabbage. This recipe is easily halved and quartered.
Yield: 30 servings
Time: 30 minutes
- 2 heads of cabbage, chopped
- 1 large green pepper, chopped
- 1 small red onion, chopped
- 1/2 cup + 2 T sugar
- 1 cup red wine vinegar
- 1 cup vegetable or canola oil
- 1 tablespoon salt
- 1 tablespoon celery seed
- Place chopped cabbage, green pepper and onion in non-reactive jar or large bowl. Add 1/2 c sugar.
- In a saucepan bring remaining 2 T sugar, vinegar, oil, salt and celery seed to a boil. Pour oven cabbage. Mix thoroughly.
Adapted from the Joe Huber Family Farm cookbook, “A Collection of Family Recipes and Traditions”, reprinted in the Courier Journal.