Email to Cat      

Recipe Categories: Catgurrl's HOME PAGEAppetizers Barbecue-Grill Bath-Body Beverages Bread Breakfast-Brunch Brownies-Bars Burgers Butters-Spreads Cajun-Creole Cakes-Tortes Campfire Candy Canning-Preserving CarnivalFare Casseroles Cats-Mewsings Cheesecake Chili ComfortFood Condiments Cookies Cooking-For-Two Crockpot Desserts Economical Ethnic Fish-Shellfish Fix-and-Freeze Food-As-Medicine Fruit GameDay Gifts Holiday IceCream Kid-Approved KitchenAid Lowfat LunchCounter MainDish Marinades-Rubs Meats Miscellaneous Muffins PacificNorthwest Pasta Pastries Pets PicnicBasket Pies-Tarts Pizza Poultry Quick-n-Easy Relishes-Salsa Rice Salad-n-Dressing Sandwiches Sauces Snacks SoulFood Soup-Chowder SouthernFavorites SpecialEvents Tips-and-Tricks Vegetables-Sides Vegetarian WildGame YourComments

Side: North Carolina Coleslaw




Source of Recipe


Bon Appétit, July 2008






List of Ingredients



• ¾ cup coarsely grated onion (grated on large holes of box grater)
  
• ¾ cup vegetable oil
  
• ¼ cup catsup
  
• 3 Tbsp apple cider vinegar
  
• 1 Tbsp sugar
  
• 1½ teaspoons celery seeds
  
• 1 medium head of green cabbage, cored, thinly sliced (about 10 cups)
  
• 2 cups coarsely grated peeled carrots (about 3 large)
  






Instructions



1. Whisk first 6 ingredients in large bowl.
   Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours.
   
   Makes 8 servings.
   






Final Comments


Can be made 6 hours ahead. Keep chilled, tossing occasionally. Serve chilled.