Maybe you have the perfect coleslaw recipe already. If not, here is a recipe I received from a Jewish friend. It was passed down in his family from an aunt who is in her late 80s now. So it must be healthy – despite the loads of sugar in this recipe…I cut down on the amount of salt some. Will I not live to be past 80 because of it? The original recipe called for 4 tsp of salt. It was just too much for me so I cut the amount in half…Feel free to experiment!
This recipe is so easy a kid can make it. Just remember you must make it 3 days in advance because the slaw is best after soaking in the juices for 2-3 days. We like to use red cabbage instead of the white kind. For some reason the white cabbage gets spicy while the red gets sweeter and tastier each day. When I make it with the red cabbage our kids LOVE this salad and will eat 2-3 servings in one sitting!
1 head of cabbage (red of white)
1/2 cup white vinegar
1/2 cup canola oil
1/4 cup water
2 tsp of salt
1/2 cup of sugar
ground black pepper
1.Wash cabbage and carrots. Peel carrots. Shred cabbage and grate carrots finely and mix together.
2. Mix vinegar, canola oil, water, salt, and sugar.
3. Put dressing over the shredded vegetables and stir.
4. Cover and refrigerate. Stir salad every day and start serving slaw on the third day!
Hope your family will enjoy this lovely simple recipe as much as my family does!