Coleslaw, the right way

13 Nov


I don’t know about the rest of you, but I grew up not really being a big fan of coleslaw. There was always too much mayonnaise and not enough flavor. Until I discovered that around Carolina, they do theirs with a vinegar base. Finally, a coleslaw I could love. And here is my recipe for that, with the bonus that it can be canned, allowing for a stockpile of instant bbq side dishes.

Start by shredding the cabbage. Personally, I like a little texture but not long strings.


Add some shredded veggies. In my case, I like red onion, carrot, and red bell pepper.


Mix sugar, garlic salt, pepper, mustard seed, and celery seed together.


Add some apple cider vinegar and lemon juice to the spices, and whisk together.


Mix with the shredded vegetables, and you’re done! If you wish to can some, process it in a water bath for 30 minutes.


1 head cored and shredded cabbage
2 diced carrots
1 diced red onion
1 diced red bell pepper

1 cup granulated sugar
2 tblsp garlic salt
2 tsp yellow mustard seed
1 tsp fresh ground pepper
1 tsp celery seed
1 cup cider vinegar
Juice of 1 lemon

Mix dressing in tupperware container or non-reactive container. Combine all dressing ingredients and wire wisk until pieces are dissolved. Pour dressing over slaw ingredients and gently mix together. Cover and chill for several hours before serving.

To can, process in a boiling water bath for 30 minutes.

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Posted by on November 13, 2012 in Canning, Vegetable


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