24 Hour Slaw

Name: 24 Hour Slaw
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Yield: 12 serving(s)
Ingredients: 2 heads cabbage, shredded; 1 cup white sugar, 2 tbsp removed and reserved; 1 onion, chopped; 2 tablespoons sugar, from reserve; 1/4 teaspoon salt; 1 teaspoon dry mustard; 1 teaspoon celery seed; 1 cup white vinegar or 1 cup cider vinegar; 3/4 cup salad oil, vegetable oil to those not southern

⏱ 1460 mins 🍽 12 serving(s) 🏷 Easy

This is a traditional, vinegar-based coleslaw designed to accompany barbecue pork. The recipe requires a full 24 hours of chilling time for the flavours to properly meld. You can shred fresh cabbage heads or use a pre-packaged mix, though fresh onion should still be added. It is an old family recipe passed down through generations.

Ingredients

2 heads cabbage, shredded
1 cup white sugar, 2 tbsp removed and reserved
1 onion, chopped
2 tablespoons sugar, from reserve
1/4 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup white vinegar or 1 cup cider vinegar
3/4 cup salad oil, vegetable oil to those not southern

Method

Mix the shredded cabbage, onion, and sugar, setting aside 2 tablespoons of the sugar first.
Place the reserved sugar, salt, dry mustard, celery seed, and vinegar into a saucepan and bring the mixture to a boil.
Pour the hot liquid from the saucepan over the cabbage mixture and ensure everything is well combined.
Chill the prepared slaw for at least 24 hours before serving to allow the flavours to develop fully.

Nutrition (per serving)

Sodium77500 mg

Recipe details

CategoryEasy

AuthorGohogsgirl