Summer Slaw

Cole slaw is one of those things for which every family has its own favorite recipe. Some like it sweet. Some like it vinegary. Some like it creamy.

I have personally never been a big fan of a really mayonnaisy cole slaw. Perhaps that’s because I don’t need to eat a lot of mayo. My one exception is KFC’s cole slaw. Love that stuff. Maybe it’s sweet enough to offset the mayo.

Anyway, back to my theory about family cole slaw recipes. We definitely had a cole slaw recipe that we made in the summer, and it didn’t have a lick of mayo in it (which, by the way, makes it a nice cole slaw to take to a picnic since you don’t have to worry about the mayo going bad).

Cole Slaw

Ingredients
Cole slaw cabbage mix (cut your own or by the bag)
2/3 c. sugar
½ c. vinegar
1-1/2 t. yellow mustard
1-1/4 t. salt
1 t. grated onion (my mother always used dried minced onion)
1 c. vegetable oil
1 t. celery seed

Process
Combine the sugar and vinegar and bring to a boil. Boil for one minute, until the sugar dissolves. Let the mixture cool. Then add the mustard, salt, onion, oil and celery seed, and mix. I do this in a mason jar. Chill.
Pour desired amount over the sliced cabbage. I can’t tell you how much because it depends on how much cole slaw mix you have and how much dressing you like on your cabbage. What you don’t use can be kept in the refrigerator for several weeks.

By the way, I recently saw a recipe from Ree Drummond (The Pioneer Woman), who added thinly sliced sweet peppers (you know, those colorful ones you find in a bag in the grocery store) to her cole slaw. Yum.