This coleslaw is great to have in the fridge and keeps for ages. It was gifted to me by my great friend Carey. I love going to Carey’s, you never leave hungry! She always manages to pull a little something out of the fridge for visitors.
Carey often has this salad in a container in the fridge. It gets nicer over time so it’s an easy midweek vegie. I make it in weekend and eat it throughout the week.
It doesn’t have any mayonaisse in it, so if you want a change, or there is someone who refers fuller fat coleslaw, I just add it into the portion. I never seem to have celery seeds, but have used celery salt instead, about 2-3 teaspoons and leave out the ordinary salt.
Carey’s coleslaw
Dressing
1/4 cup white vinegar
1/4 cup sugar
1/2 cup water
1 1/2 teaspoon mustard seeds
1 teaspoon salt
1/2 teaspoon tumeric
1 teaspoon celery seeds
Boil together and cool. Pour over cabbage, oinion and carrot.
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July 20, 2008 at 8:10 am
[...] I’ve spent a great day in the kitchen cooking food that will last the week. This included a coleslaw, a Provencal daube or stew, Pea and Ham soup and these delicious biscuits. If we don’t eat [...]