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Aunt Pauline's Coleslaw
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Source: Aut Pauline Palazzolo via Carme Engel
| Coleslaw | |
| 1 | cabbage, washed and shredded very thin |
| 1 | onion, washed and shredded very thin |
| 1 | green pepper, washed, seeds removed, and shredded very thin |
| 1 teaspoon | salt |
| 1 tablespoon | sugar |
| Dressing | |
| ½ cup | sugar |
| ½ cup | oil |
| 2/3 cup | vinegar |
| 1 tablespoon | dry mustard |
| 1 teaspoon | prepared mustard |
| 1 teaspoon | salt |
| 1 teaspoon | celery seeds |
Coleslaw: Place shredded/sliced cabbage, onion, and green pepper in a bowl. Sprinkle with 1 teaspoon salt and 1 tablespoon sugar. Mix and set aside.
Dressing: In saucepan mix sugar, oil vinegar, dry mustard, prepared mustard, and celery seeds. Boil ½ minute then pour over cabbage while very hot. Toss well, let cool. Then put in refrigerator about 6 hours before serving. It is better after it marinates a day or so.
This comes from Aunt Pauline Palazzolo via Carme Engel.
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