Skip The Mayo Slaw – Another no mayo cole slaw!

by admin on April 1, 2011

This is tangy, delicious, and gets even better when made several days ahead rather than just one day.  It will turn even the most devout  mayo-based cole slaw haters into fans of  cabbage.  A definite keeper!

1/2 cup sugar
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons cider vinegar
2 teaspoons salt
2/3 teaspoon black pepper, coursely ground
2 teaspoons dry mustard
2/3 teaspoon celery seed
1/2 green pepper, seeded and finely sliced
1 pound bag of shredded cabbage/cole slaw mix
1 small onion, finely sliced

1.  In saucepan, combine sugar, oil, vinegar, salt, pepper, dry mustard, and celery seed.  Bring to a boil.  Turn off heat and stir well.  Wait for it to cool…about 15 minutes.
2.  layer green peppers, cabbage and onions in a glass bowl.  Pour dressing over all and mix.  Cover and refrigerate 24 hours before serving.

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