"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Marinated Slaw Recipe

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This recipe for Marinated Slaw, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Welch
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium carrots, peeled
1 medium onion
1 head cabbage
1/3 c. granulated sugar, plus an additional 1 tsp.
1/2 tsp. salt
1/2 tsp. dry mustard
1/3 c. peanut oil (or other vegetable oil)
1/3 c. white vinegar
1/2 tsp. celery seeds

Directions:
Directions:
Using the steel blade of a food processor, shred the carrot. Replace the blade with the medium shredding disc and shred the onion and cabbage. (A chef's knife does these jobs just as well but takes longer.) Turn the shredded vegetables into a glass or pottery mixing bowl and cover with 1/3 c. sugar. In a small saucepan, bring to a boil the additional teaspoon of sugar, salt, dry mustard, oil and vinegar. When the mixture comes to the boil, reduce heat, simmer a moment and whisk thoroughly to create the boiled dressing. Then pour over the prepared vegetables. Scatter the celery seeds over the slaw, mix together gently and allow to stand at room temperature for three to four hours. Then chill.

 

 

 

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