Amish slaw PDF Print E-mail

Amish Slaw

1 medium head (4 pounds) cabbage
1 medium onion
1 cup granulated sugar

Shred cabbage and onion; add sugar and let stand.

Combine all Dressing ingredients and bring to a boil for 3 minutes. Let cool.

Add to cabbage mixture. Refrigerate overnight. This will keep for a long time.

Dressing
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon mustard
3/4 cup oil

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack