Crisp Winter Slaw

This is a recipe of my grandmother's for a sweet-sour winter slaw. It's very forgiving of proportions, so if you want less onion or like things more vinegary, don't hesitate to make changes. The only thing I've tried that hasn't worked very well was adding red cabbage -- it turned the slaw a light purple color.


Crisp Winter Slaw
Makes about 1 quart.

3/4 lb cabbage, shredded
1/2 onion, finely chopped
1 carrot, grated
1 small green pepper, chopped
1 small red pepper (or pimento), chopped
1/4 Tb salt
1/4 c vinegar
1/4 c water
1/1 c sugar
1/2 tsp celery seed
1/2 tsp mustard seed (optional)

Prepare the vegetables and mix well in a large bowl. Combine the salt, vinegar, water, sugar, celery seed, and mustard seed in a small saucepan and bring to a boil. Pour over the vegetables¹. Chill. Store, covered, in the refrigerator. Will keep 2-3 weeks.

¹ I use a canning jar for marinating and then chilling & storing the slaw in the refrigerator. Squeeze as much of the veggies in as you can, and then pour the hot vinegar mixture over. The veggies will compress down with some assistance and ultimately fit in the jar. Screw the lid on tight and can shake the jar periodically to distribute the marinade & spices.