Saturday, June 16, 2012

Overnight cole slaw

Today is barbecue day!

And what goes with barbecue? Cole slaw, baked beans, and barbecue sauce. (Maybe some cheese grits.)

I'm not a big fan of mayo-heavy slaws. This slaw is great because you can make it the day before, and leave it sitting in the sun for as long as you need to, since there's no mayo involved.

3 1/2 lbs cabbage, shredded
1 large Vidalia onion, shredded
1 lb carrots, shredded
3 celery ribs, shredded
1 cup sugar
1 cup white vinegar
3/4 cup peanut oil
1 teaspoon dry mustard
1 teaspoon celery seeds
1 teaspoon kosher salt
1/2 cup chopped parsley

Mix the veggies together and add the sugar.

In a saucepan, combine the vinegar,oil, and seasonings (not the parsley). Bring to a boil. Pour the dressing over the slaw and mix well. Refrigerate overnight.

Just before serving, drain the slaw and add the parsley.

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