Coleslaw is a salad that tends to go with most anything: hot and cold meats, sandwiches, vegetarian dishes and more. In addition, coleslaw is one of those salads to which there aren't always written recipes. It's pretty much a "toss and guess" method when it comes to making it, since we tend to make it according to personal taste. We normally make it by simply combining chopped cabbage with mayonnaise, salt and pepper and that's it. This type is usually best tasting the same day it's made, since this version doesn't keep well past a day.
I'm passing along a recipe for a slaw that will keep about two weeks and it makes a large amount! This salad, called "Twidwell's Coleslaw", is made ahead and refrigerated. The dressing is an oil and vinegar based dressing and it's combined with layers of shredded cabbage and onions. Once it's chilled for at least 4-6 hours, it's ready to go with the many things we eat with coleslaw!
The dressing is cooked in a saucepan, and combines vinegar, oil, celery seeds, dry mustard, salt and some sugar. If you're trying to watch your sugar intake, either for medical reasons or by choice, the Splenda sweetener works well here. While the dressing is simmering, you can prepare the vegetables. Cabbage is shredded and layered in a large bowl with onions. You then sprinkle sugar (or Splenda) over the vegetables. Surprisingly, this sweet flavor goes well with the vegetables. Then the hot dressing is poured over all the vegetables. This is now covered and refrigerated and in about 4-6 hours, it's ready to go.
This will keep at least two weeks, as long as it's covered and kept refrigerated. I find that this coleslaw seems to taste better the longer it keeps, as this enables the flavorings to permeate the vegetables more. This will be a good recipe to have whenever you're serving a large crowd, especially when the warmer weather arrives and you'll be cooking outdoors, as it'll go great with grilled foods.
A while back, I shared another coleslaw recipe for "Ceil's Barbecued Coleslaw", which is a good change from the regular version and goes perfectly with barbecued meats. To get this recipe, follow this link:
Make a batch of this coleslaw and it'll be ready for you whenever you're ready for it!
- 1 medium head cabbage, shredded
- 1 medium onion, thinly sliced
- 1/2 cup sugar OR Splenda sweetener
- 1 cup vinegar
- 3/4 cup salad oil
- 1 teaspoon celery seeds
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 2 teaspoons sugar OR Splenda sweetener
Arrange the vegetables in layers in a large bowl. Sprinkle with the 1/2 cup sugar and set aside. Combine the vinegar, salad oil, celery seeds, dry mustard, salt and 2 teaspoon sugar in a small saucepan and bring to boiling over medium heat. Let boil for about 5 minutes, then pour over the layers of vegetables. Cover and chill at least 4-6 hours before serving. Yield: 12+ servings.