Best-ever tangy, but sweet coleslaw! This is my mother-in-law, Joan Marshall's
recipe, fondly called Grandma Joan by her great-grandsons!
Grandma Joan with grandson, Jacob (front),
and great-grandsons, Nicholas (left) and Ethan (right)
Dice all veggies and place in large non-reactive bowl
Mix sugar, white vinegar, celery seed, mustard seed, salt and course-ground black pepper in microwave-safe bowl; heat to almost boiling in microwave
(approx 2 minutes) - cool
Toss veggie mixture with sugar/vinegar mixture
Place in non-reactive bowl (stainless steel or glass), cover
Chill in refrigerator several hours
1 head cabbage (small to medium)
2 large carrots, diced or shredded
2 stalks celery, diced or shredded
1 small onion, diced or shredded
1 red bell pepper, diced (optional)
1 green bell pepper, diced (optional)
1 cup sugar
1 cup white vinegar
1 tsp celery seed
1 tsp mustard seed
1 tsp salt
1 tsp course-ground black pepper
Chop and dice all vegetables and place in large non-reactive bowl (stainless steel or glass).
In large microwave-safe bowl, combine sugar, vinegar and next 4 ingredients. Stir to combine and microwave on high until mixture almost boils, about 2 minutes. (or do this in a saucepan on your stove top)
Stir and allow to cool to room temperature.
Once cooled, stir sugar/vinegar mixture into veggies and toss to thoroughly combine.
Chill, covered in a refrigerator several hours. Makes approx. 4 cups of coleslaw.
May add mayonnaise if desired once coleslaw is chilled. Serve with slotted spoon! Delicious!
Remember, fermented foods, such as this coleslaw are good for you!