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Side: Three-Day Slaw

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"The first week of August, in the east-central red-clay hill country of Mississippi, the Neshoba County Fair kicks off. It's known far and wide as the 'Giant House Party,' and the fairgrounds are transformed into a bustling, albeit temporary, city complete with a post office and even its own zip code. Hundreds of two-story cabins consisting mostly of bunkhouse-style sleeping quarters, a kitchen, and a porch encircle a racetrack where camptown harness races are hotly contested. The pavilion in the square provides a platform for political rivals to give forth with fluid oratory. Children and old-timers alike visit from house to house, from sunup to way past sundown during Fair Week, stopping in for a bite here and a drink there. This slaw will keep well for three or more days. It is great to have on hand throughout a weekend of houseguests."

List of Ingredients

â—¦ 1 cup cider vinegar
â—¦ ¼ cup sugar
â—¦ 1 teaspoon dry mustard
â—¦ 1 teaspoon celery seeds
â—¦ 1 ½ teaspoons salt
â—¦ 1 cup corn or vegetable oil
â—¦ 1 small head green cabbage, shredded
â—¦ 1 small white onion, halved and thinly sliced
â—¦ 1 red bell pepper, sliced thinly
â—¦ 1 cup shredded, peeled carrot


Recipe

In a small saucepan over medium heat, combine the vinegar, sugar, mustard, celery seeds, and salt. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat and add the oil. Cool until just warm to the touch, about 30 minutes.

In a large bowl or resealable food bag storage, combine the cabbage, onion, bell pepper, and carrot. Pour the warm dressing over the cabbage mixture. Cover and marinate for 8 hours, refrigerated, or up to three days.

Serves 8