Cole Slaw

1 head cabbage, sliced
1 medium onion cut in rings
5 cups sugar

Layer cabbage and onion rings alternately and over with sugar.

BRING TO A BOIL:

1 cup vinegar
3/4 cup salad oil
1 tsp dry mustard
2 tsp sugar
1 tsp salt
1 tsp celery seed

When boiling, pour over the onion-cabbage mix. Store in fridge 4 to 6 hours. each day the slaw becomes more tasty. Keeps up to two weeks.

Recipe submitted by Throckmorton P. Gildersleeve.

Recipe submitted in 1984.

The Cole Slaw recipe appeared in the Soups, Sandwiches, Salads and Salad Dressing chapter of the 1984 Herron Island Cookbook.

Comments:





Additional Information
Recipes in the Salads Chapter
Recipes Submitted by Throckmorton P. Gildersleeve


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