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Side Dishes >  Niagara Coleslaw >

 

Niagara Coleslaw

• 1 large cabbage, shredded

• 2 to 3 carrots, peeled & grated

• 3 small yellow onions, chopped fine

• 1/4 C white sugar

Place prepared ingredients in large bowl, and sprinkle with 1/4 cup white sugar. Let stand for thirty minutes, and then mix ingredients together.

• 1/4 C white sugar

• 1 tsp. kosher salt

• 1 C Canadian vinegar (or use regular vinegar)

• 2 TBS prepared mustard

• 3 tsp. celery seed

• 1 C salad (vegetable) oil

Mix sugar, salt, vinegar, mustard and celery seed into a small pot. Bring to a boil; add the vegetable oil and bring to another boil for thirty seconds. Pour hot over cabbage mixture and mix well. Cover and refrigerate. When serving, toss the ingredients again to blend the flavorings.

 

Recipe featured in the Food Fare Cookbook.

 

*Recipe source: Jackie Labrecque.

 

Related Links:

• Broccoli Slaw (Vegetarian)

• Cabbage Notes

• Coleslaw (Classic)

• German Coleslaw

• Pear Coleslaw

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