This recipe for Old-Fashioned Ice Box Coleslaw has been around a long time. It is a tangy slaw that keeps in the refrigerator for up to a week and goes great with just about any meal as a side dish. I love making this to go with baked beans on the 4th of July but it is good for any holiday. Just the fact that it keeps up to a week is good because you have it on hand to go with sandwiches, hot dogs and burgers anytime. Each time I make this slaw I have forgotten how much we enjoy it and I hope you do, too.
1/2 of a large head of cabbage or 1 small head chopped or grated (I just chop mine)
1 small purple onion, chopped (can use regular onion)
1 green pepper, chopped
1 carrot, chopped
1 teaspoon celery seeds
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup white granulated sugar
1/2 cup white vinegar
1/3 cup oil (I use Canola)
1 teaspoon dry mustard
Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside. Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove. Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated. Enjoy!
If you like this recipe, you might also like my recipe for Regular Coleslaw.
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Filed under: Old-Fashioned Ice Box Coleslaw Tagged: | Cabbage, Carrots, coleslaw, easy recipes, Entertaining, food, Green Peppers, Holidays, icebox, July 4th, old fashioned, Onions, southern lady, tangy