Cole Slaw, German - Master Cookbook Recipe # 557
If you're looking for a tangy, crisp alternative to creamy slaw, this German Coleslaw is exactly what you need. Instead of mayonnaise, this recipe uses a boiled vinegar and oil dressing that creates a wonderful pickled flavor. It’s a fantastic make-ahead side dish because it actually gets better the longer it sits in the refrigerator!
This is recipe #557 in Tammy’s Master Cookbook.
Ingredients
- 1 head cabbage, grated
- 2 medium onions, sliced thin then halved
- 1/4 cup sugar (for sprinkling over slaw)
- 1 cup apple cider vinegar
- 3/4 cup salad oil
- 1/4 cup sugar (for dressing)
- 1 tsp salt
- 1 tsp dry mustard
- 1 tsp celery seed
Instructions
- Layer the Vegetables: In a large bowl, create alternating layers of the grated cabbage and the sliced onions.
- Add Sugar: Evenly sprinkle 1/4 cup of sugar over the top of the final layer.
- Boil the Dressing: In a saucepan, combine the apple cider vinegar, salad oil, the remaining 1/4 cup of sugar, salt, dry mustard, and celery seed. Bring the mixture to a boil and let it boil for 2 to 3 minutes.
- Marinate: Pour the hot dressing directly over the cabbage and onions.
- Chill: Place the slaw in the refrigerator. For the best results, let it stand for at least 24 hours (or overnight) to allow the flavors to penetrate the vegetables.
Notes
Tammy's Tips
This slaw is a champion of longevity,it stays fresh and delicious in the fridge for up to 2 weeks! Because it's vinegar-based rather than mayo-based, it’s a perfect choice for outdoor picnics or potlucks where it might sit out for a little while. Just remember: patience is key here; that 24-hour soak in the fridge is what makes it truly special.