Italian Cole Slaw - Recipe

ITALIAN COLE SLAW

1 med. head cabbage (shred fine or course)
1 med. onion (shred & spread over cabbage)
3/4 c. sugar (sprinkle over cabbage & onion)

Layer. Do not stir.

DRESSING:

1 c. cider vinegar
3/4 c. salad oil
1 tsp. celery or poppy seed
1 tsp. salt
1 tsp. dry mustard
2 tsp. sugar

Mix dressing ingredients and bring to a boil. Pour over cabbage and onion. (Do not mix.) Let stand at least 4 hours in refrigerator. Mix well and serve. Tastes even better if you stand overnight. This slaw keeps indefinitely in a sealed jar or tupperware.

For 1 gallon of slaw increase ingredients to: 3 heads cabbage, 3 onions, 2 1/4 cups sugar, 3 cups cider vinegar, 2 1/4 cups salad oil, 3 teaspoons celery or poppy seed, 3 teaspoons salt, 3 teaspoons dry mustard and 6 teaspoons sugar.

For 5 gallons of slaw increase ingredients to: 15 heads of cabbage, 15 onions, 8 1/2 cups sugar, 15 cups cider vinegar, 8 1/2 cups salad oil, 15 teaspoons celery or poppy seed, 15 teaspoons salt, 15 teaspoons dry mustard and 30 teaspoons sugar.

Best you ever ate! Gets better with age!

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Italian Cole Slaw

· May 19 · #125918

Greg (United States) says:

Your sugar quantity is off for the sugar in the 5 gallon formula. 8 1/2 cups of sugar should be 11 1/4 cups. 2 1/4 cups/1 gallon recipe times 5 equals 11 1/4 cups.

Awesome recipe! Though, I don't think it actually lasts indefinitely unless you plan on canning it, or put it in a container which has reduced air pressure (Foodsaver, etc.), since oil is organic. If you left the oil out, I'd certainly agree - but leaving the oil out makes this NOT Italian, so the oil is essential!

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