SWEET AND SOUR COLE SLAW

Sweet and Sour Cole Slaw image

Ever since she was a child, Maribeth couldn't stand the sight of mayonaisse, and mommy went to great lengths to hide it in recipes where it was required - but there was simply no hiding it in cole slaw. So she turned to a local cookbook at the time - the old River Road Recipes II - A second Helping - put out by the Junior League of Baton Rouge, Louisiana. Here is a GREAT tasting, non-creamy cole slaw - particuarily good with barbequed chicken. Notice that this recipe is made the night before - and also, as it contains no eggs or dairy, it would be perfectly safe for travel on picnics. This recipe is credited to Mrs. Ben Miller, Jr.

Provided by Metlantis

Time 15m

Yield 15 , 15 serving(s)

Number Of Ingredients 9

Ingredients

1 (4 lb) cabbage
3 large white onions
3/4 cup sugar
1 cup white vinegar
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dry mustard
1 1/2 teaspoons celery seeds
1 cup salad oil

Steps:

Shred cabbage into a large container, top with the onions,sliced into thin rings and sprinkle with 3/4 cup of sugar.
Combine vinegar, salt, remaining sugar, mustard, and celery seeds and bring to a boil. Add the salad oil and pour over cabbage mixture while hot.
Cover and refrigerate overnight.
In the morning, stir well.

*** Explore more Sweet And Sour Cole Slaw Recipes »

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