I have been making this coleslaw for quite a while. I started making when a dinner guest didn't like to eat to eat coleslaw with a mayonnaise dressing. They said it was too fattening. I guess the six cookies and two date squares they ate after dinner had no calories! Anyway, this is a great coleslaw. You can add or take out anything to suit your own taste. It keeps well in the fridge for a couple of weeks. It makes a lot, about 12 to 16 cups depending on the size of your cabbage. The original recipe said to pour the hot dressing over the vegetables. I let it cool first. The vegetables will eventually marinate and soften, but I like the crunchy for the first week or so. You can try it both ways and decide for yourself.
Ingredients
1 large head of cabbage
1 large carrot
1 medium onion
1 green pepper
1 red pepper
1 cup diced celery
1 cup diced cucumber
2/3 cup white vinegar
1/3 cup granulated sugar
1/3 cup vegetable or canola oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon celery seeds
Method
With a food processor or large sharp knife (mine is hand cut) shred cabbage finely. Dice the rest of your vegetables and put into a large bowl. Combine all vegetables.
In a small saucepan, combine vinegar, sugar, oil, salt, pepper and celery seeds. Bring to a boil, stirring to dissolve sugar. Allow to cool. Pour over vegetables, stir to mix well. Cover and chill. Keeps well for 2 weeks in the refrigerator. Makes about 12 servings.
