HISTORIC VALENTOWN MUSEUM / VICTOR HISTORICAL SOCIETY
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This is a recipe for super crunchy coleslaw that's both sweet and sour, but not creamy. This style coleslaw was very popular back in the late 50's and early 60's at my grandparents huge family picnics because it was more suitable to being outside for long periods of time without needing to be kept cold like a mayo based slaw. It never lasted very long, there were never any left overs back then. But now I make sure to make enough to enjoy for a few days, it stores really well in the fridge. But it's kind of like trying to eat one potato chip. You just keep going back for more.
~~~ Submitted by Lynne Perry



Step 1. In a large bowl, mix together

1 cup med. head cabbage, cored and shredded
1 med. onion, finely sliced
1/4 cup shredded carrot (optional, I rarely use it unless I want to add some color)
3/4 cup white granulates sugar

Step 2. In a small saucepan, combine
3/4 cup apple cider vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
1/2 cup 3/4 vegetable oil

...bring to a boil, turn down heat and simmer 3 minutes.

Step 3.
Cool vinegar mixture completely to room temp, then pour over cabbage mixture, toss to coat.
Refrigerate 12 hours for best flavor, stirring every so often.

   
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