This is the slaw I was raised on. I was raised in the south but not on the traditional mayonnaise slaw. This is, by far, the best coleslaw I have ever eaten and it is the only kind that I make. Even my husband loves it. I find that incredibly surprising because he doesn’t like anything pickle-ish and this slaw is flavored with vinegar, sugar and celery seeds. Correct me if I’m wrong, but aren’t Bread and Butter pickles flavored the same way…? When I first asked my mom for the recipe she said she got it from an old German cookbook. My husband is German, so he must have been scared into liking it.
1 head of cabbage, shredded
2-3 large carrots, peeled and grated
1 medium onion, thinly sliced
1 cup of sugar
-place all your vegetables in a very large bowl. Cover with sugar. Toss to combine. Set aside.
1 cup white vinegar
1 tsp whole grain mustard
1/2 tsp kosher salt
1 tsp celery seed
3/4 cup vegetable oil
-bring the vinegar, mustard, salt and celery seed to a boil in a small saucepan. Add the oil off the heat and boil again. Pour over the vegetables and toss to fully coat. Cover the bowl with plastic wrap and weigh it down with a small plate topped with a can or brick so that the liquid is able to cover all the vegetables. Refrigerate all day or overnight for best results and stir from the bottom from time to time if you think about it.