“This coleslaw is easy to make and delicious. The additional sugar added to the coleslaw is optional. My daughter Theresa prefers the coleslaw without the additional sugar.” - Clara
YIELD: 10 cups
PREP TIME: 15 minutes
COOKING TIME: 5 to 10 minutes
INGREDIENTS FOR COLESLAW
10 cups (2.5L) cabbage, shredded
1 to 2 carrots, shredded or grated
1/2 cup (125 mL) red pepper, chopped
1/2 cup (125 mL) yellow pepper, chopped
1 teaspoon (5 mL) salt
1/2 cup (125 mL) sugar (optional)
1 to 2 apples, finely chopped
INGREDIENTS FOR DRESSING
1/3 cup (75 mL) honey or sugar
1 tablespoon (15 mL) Dijon mustard or
1 teaspoon (5 mL) dry mustard
1 teaspoon (5 mL) celery seed
1/2 teaspoon (2 mL) salt
1 cup (250 mL)apple cider or white wine vinegar
3/4 cup (175 mL) extra virgin olive oil
1. To make coleslaw: Using a food processor thinly slice cabbage using a #2 or #4 blade and shred carrots using a 4 mm shredding disc. Next, chop red and yellow peppers into bite size pieces. In a large bowl combine, cabbage, carrots and peppers and sprinkle with 1 teaspoon (5 mL) of salt and knead salt into cabbage. Continue kneading until cabbage is slightly wilted and translucent. This is a method my mother taught me. Next, mix 1/2 cup of sugar (optional) with the coleslaw and set aside.
2. To make coleslaw dressing: Place sugar/honey, mustard, celery seed, salt, vinegar and oil in a small pot and bring to a boil. Mix and let dressing cook for 5 to 10 minutes until ingredients merge.
3. Reduce heat and while dressing is hot pour over vegetables and mix thoroughly. Lastly, add chopped apples to the coleslaw and lightly mix.
4. Once cooled, place in a container and then refrigerator overnight.
1. I like to add a little purple cabbage to the salad when I have some on hand. Use a #2 blade.