Food
Coleslaw
By Yankee Magazine|May 23 2002|
For those who prefer their coleslaw in slightly smaller quantities, here’s a tasty alternative from Rockland, Maine.
Yield
about 20 servings
Ingredients
1 medium-large green cabbage, shredded (preferably by hand)
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup shredded carrot
1 cup white sugar
3/4 cup cider vinegar
1 tablespoon salt
2 tablespoons vegetable oil
2 tablespoons olive oil
Instructions
Rinse the cabbage under cold running water. Drain. In a large bowl, mix the cabbage with the onion, green and red peppers, and shredded carrot. Combine the sugar, vinegar, salt, and oils and pour over the vegetables. Mix well. Chill in the refrigerator until serving time.
May I recommend Kraft Coleslaw as the dressing.
Excellent – I have Celiac Disease so this is a wonderful gluten-free replacement for our traditional southern-style cole slaw. I cooked the dressing over medium heat to melt the sugar and blend ingredients. This seemed to make it better. Also added some slivered almonds just before serving.
This is an awful slaw recipe. No peppers and onions in New England slaw.