Tennessee Coleslaw
"This recipe is good for those of you who don't like mayonnaise in coleslaw. You could certainly use the packaged pre-shredded cole slaw mix."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 3⁄4 cup sugar
- 1⁄4 cup vegetable oil
- 1⁄4 cup cider vinegar
- 1 tablespoon salt
- 1 teaspoon black pepper, coarsely ground
- 1 tablespoon dry mustard
- 1 teaspoon celery seed
- 1 green pepper, seeded and finely sliced
- 3 lbs cabbage, shredded
- 2 medium onions, finely sliced
directions
- In a saucepan, combine sugar, oil, vinegar, salt, pepper, dry mustard, and celery seed. Bring to a boil. Turn off heat. Stir well.
- Layer green peppers, cabbage, and onions in a glass bowl. Pour dressing over all. Cover. Refrigerate 24 hours before serving.
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Reviews
-
This was great. I tried using splenda instead of sugar but it seized up on me and separated, so I tried again with sugar. I found if I whisked it while it was cooling it didn't separate. I will use this as my standard coleslaw recipe now. Thanks for posting -
I followed Sugarpea's recommenation and used 1/4 cup sugar. Turned out perfect for us. Nice change from mayo based slaw. In my keeper file! Thanks. -
This should be in a classic manual on how to fix coleslaw-it is the perfect slaw,i usuallt try 1-or 2 new ones every week cause it's my favorite food,and I dont believe there is one to ever compare with this one.Thanks for posting.Wish I could give it more than 5 stars.We love this and all our guest requests this.Put it in a contest,it will win.I believe ,bringing it to a boil in saucepan is crucial key to recipe.Thanks again. -
I got this recipe years ago from an old friend's mother! She served it with sliced pork roast and it was divine! You cannot beat this marinated coleslaw recipe, especially if you don't like mayo based slaws! Please try this and be sure to have some left over to try on a sandwich of left over pork roast! Yummy! -
Dh managed to pause long enough while eating this cole slaw long enough to say, "This is a definite 10 star cole slaw." I'd have to agree. I was a little concerned that it would be soggy after 24 hours but the dressing was so good no one cared. I cut the sugar back to 1/4 cup and the T of salt back to 1 tsp. Please be aware that the fluffy cole slaw I put in the frig one night came out the next afternoon at 1/3 its previous volume. You might need to make more than your eyes tell you.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
