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Three-Day Slaw

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha 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 florid 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

◦  1 cup cider vinegar
◦  ¼ cup sugar
◦  1 tsp dry mustard
◦  1 tsp celery seeds
◦  1½ tsp salt
◦  1 cup corn or vegetable oil
◦  1 small head green cabbage, shredded
◦  1 small white onion, halved and thinly sliced
◦  1 red bell pepper, sliced thinly
◦  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 arm dressing over the cabbage mixture. Cover and marinate for 8 hours, refrigerated, for up to three days.


NOTE:

◦  To freshen the flavor of this slaw or change it during its long run, stir in an apple cut into match-sticks or thinly sliced fennel bulb and orange segments.