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Sweet and Sour Coleslaw




Source of Recipe


JANE OR BETTYS
Sweet and Sour Coleslaw

This is sometimes called Funeral Slaw, as this is a great dish to take to someone that has had a death in the family. It can sit out for hours without worry. It keeps for weeks and weeks, also freezes very well.

* 1 large cabbage (3 to 4 pounds)
* 1 medium sweet green pepper, minced, or grated
* 1 medium onion, peeled, minced, or grated
* 1 medium carrot, minced or grated ( I sometimes use 3 or 4)
* 1 cup sugar
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1 teaspoon celery seeds
* 1 cup Apple Cider vinegar
* 2/3 cup vegetable oil

1. Remove outer leaves of cabbage, quarter, and remove core. Slice very fine, or grate; (I use the Quisenart grater)
combine with green pepper, onion and carrot.
2. Mix sugar, mustard and celery seed in a small saucepan. Add vinegar and oil, let come to a boil, stirring until sugar dissolves.
3. Pour over cabbage (while hot) and toss to mix well.
4. Refrigerate at least 4 hours before serving. Really best if left overnight.