Mom’s Oil and Vinegar Coleslaw

As you can tell from the name, this is another of mom’s and also a family favourite.  Below is my mom’s recipe but I’ve noted a few substitutions (see below) to adapt it to lake life (make it even easier). It’s important to make this at least 8 hours in advance. Great to do first thing in the morning then it’s ready for dinner. I love this coleslaw because it is NOT creamy – but rather more oil and vinegary!

INGREDIENTS

  • 1 lg shredded cabbage (or a 1.36 kg bag of “coleslaw mix” already shredded)
  • 3 grated carrots (no big deal to leave these out if you use coleslaw mix)
  • 1 med onion
  • ¾ c oil
  • ½ c sugar (or a bit less – certainly not more)

Icing

SAUCE

toppings

dressing

  • 1 c vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp celery seed
  • 1 tsp dry mustard

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INSTRUCTIONS

  1. Toss salad ingredients together (including the oil and vinegar)
  2. Bring the dressing ingredients to a boil and pour over the coleslaw mixture.
  3. Put in a bowl with a tight lid (mom used an ice cream pail) and place it in the fridge.  
  4. Turn it upside down or give it a good shake whenever you walk by the fridge through out the day.  
  5. This will seem like a lot of coleslaw at first but it really “shrinks down” as it marinates.

TIPS & HINTS