Difference between revisions of "German Slaw"
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Alicia and Erik like this variation:<br> | Alicia and Erik like this variation:<br> | ||
| − | 2 16oz bags of slaw to the following | + | 2 16oz bags of slaw to the following marinade<Br> |
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1 tsp. Celery seeds<br> | 1 tsp. Celery seeds<br> | ||
1/4 c. sugar<br> | 1/4 c. sugar<br> | ||
1 c. vinegar<br> | 1 c. vinegar<br> | ||
1 tsp. salt<br> | 1 tsp. salt<br> | ||
Revision as of 22:18, 14 September 2020
← salads
A delicious coleslaw with the best of both slaw worlds: vinegar and mayo.
From the kitchen of: Alicia Corbin
1 med. head of cabbage, chopped (or one 16oz bag of coleslaw mix)
1 med. sweet onion, finely chopped
2 c. shredded carrots
¾ c. pepper, finely chopped
Marinade:
½ Tbsp. Celery seeds
1 c. sugar
1 c. vinegar
1 tsp. salt
1½ c. mayo (great with homemade Mayonnaise
Combine cabbage, green pepper, onion, and carrots. Mix well and set aside. In a small saucepan mix sugar, vinegar, salt, and celery seeds. Bring to a boil. Stir until sugar is dissolved. Once marinade comes to a boil and sugar is dissolved, pour syrup over vegetable mixture. Refrigerate for 24 hours. Drain off marinade, add mayo, mix well, and serve.
Alicia and Erik like this variation:
2 16oz bags of slaw to the following marinade
1 tsp. Celery seeds
1/4 c. sugar
1 c. vinegar
1 tsp. salt
