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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

~German Cole Slaw Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. cabbage
1 onion
1 green pepper
2 c. sugar
1 T. dry mustard
3/4 c. corn oil
1 c. white vinegar
2 T. celery seed
1 T. salt

Directions:
Directions:
Grate or food process together first 3 vegetables. Pour blended sugar/dry mustard over slaw mix; cover and let stand. Meanwhile, boil the remaining 4 items for 15 seconds; cool. Pour over cabbage mixture. Blend and store covered in fridge. Save time by starting with grocery packaged slaw mix, just adjust proportion of ingredients for amount of slaw. Great with BBQ or smoked meats, and as a Coney topping. Add more yellow mustard if desired to own taste.

Coney Slaw Variation from Johnnie's Diner, El Reno, OK: Grate 1 head cabbage, or buy pkg. of slaw from grocery; dice and then mix with 1 1/2 c. sugar, 1/2 c. mustard, 1/2 tsp. salt, 1/4 c. pepper. Store in container or zip top bag in fridge. Good keeper-drain excess juice. Also great with chili and frito pie.

Traditional Slaw Variation: Mix 1/2 c. sugar, 1/2 c. mayonnaise, 1/4 c. milk, 1/4 c. buttermilk, 2 1/2 T. lemon juice, 1 1/2 T. white vinegar, 1/2 tsp. salt, 1/8 tsp. pepper with 1 shredded carrot and 1 small, green cabbage, shredded (may use two (10 oz.) pkg. of shredded cabbage). Toss together and chill at least 2 hours.

 

 

 

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