Updated 2019
Best-ever tangy, but sweet coleslaw! This is my mother-in-law, Joan Marshall's recipe, fondly called Grandma Joan by her great-grandsons.
It's always a hit when I serve it, and I never any leftovers. I don't add mayonnaise to it, but if you would like it creamier, you certainly can add some. Refrigerate several hours, then drain the brine off before mixing with mayonnaise until it's the consistency you like.
It's the perfect accompaniment to grilled meats, backyard barbecues, and a fabulous side dish to pulled pork, or heaped on top for a delicious sandwich.
Shred or 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. You may also do this step in a saucepan on your stove top.
Toss veggie mixture with sugar/vinegar mixture
Place in non-reactive bowl (stainless steel or glass), cover and chill in refrigerator several hours, over overnight if you have time.
add some red cabbage for a colorful variation
You may also like:
Rotkohl (German Red Cabbage)
RECIPE
Ingredients
1 small to medium head cabbage or 1/2 head green cabbage and 1/2 head red cabbage, diced or shredded
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
Method
Dice or shred 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, or overnight if you have time. Makes approx. 4 cups of coleslaw.
Rotkohl (German Red Cabbage)
Ingredients
1 small to medium head cabbage or 1/2 head green cabbage and 1/2 head red cabbage, diced or shredded
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
Method
Dice or shred 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, or overnight if you have time. Makes approx. 4 cups of coleslaw.
When ready to serve, use a slotted spoon or drain some of the marinade off. Alternately you can drain off the marinade and mix in some mayonnaise to make it creamy.
Recipe is easily doubled.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Recipe is easily doubled.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.