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Sunday, September 25, 2011

Chez -Slovakia Cole Slaw - Louise Johnson

  • 1 Large Cabbage
  • 1 Large Onion
  • ¾ C. Oil (vegetable or canola)
  • 1 tsp. Celery seeds
  • 1 tsp. Dried Mustard
  • 1tsp. kosher salt
  • 1 C. Sugar

Cut cabbage into quarters and finely shred it with sharp knife –leave out the core. Next thinly slice onion. In large bowl make layers cabbage first then layer onion until complete. Set bowl aside.
In another bowl, add oil, celery seed, dried mustard, salt and sugar. Mix well and these ingredients want to separate then pour over cabbage and onions. Refridge and mix every few hours---can be made several days ahead of time but can be served in little as 8 hours. Cabbage slaw should be wilted

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