This side dish has been a summer staple for as long as we have been cooking. While a traditional creamy coleslaw is a tasty addition to any bbq plate or turkey sandwich, Aunt Rose's coleslaw is a lighter alternative to any summer meal. The vinegar base gives just enough punch to cut though the fat of a pulled pork, or skirt steak, and the addition of celery seeds and dried mustard lends a spicy herbal note to the cabbage. This dish travels well, and can be doctored with whatever peppers you have in the fridge.
Aunt Rose’s Coleslaw
Medium head of white or red cabbage or a mix of half and half
1 small onion
¾ cup Vegetable oil
¾ cup sugar
1 cup white vinegar
1 small green pepper, seeded and shredded
3,4 carrots, peeled and shredded
1 teaspoon dried mustard
1 teaspoon celery seed
1 teaspoon salt
Shred cabbage and onion in food processor and then sprinkle with salt and let stand for 1 hour. Then add dry mustard and celery seed to vegetables and set aside.
Cook on low the oil, sugar and vinegar until the sugar dissolves and let cool. Pour liquid over cabbage. Top with carrots and green peppers. Do not mix. Cover and refrigerate overnight. Mix next day and serve.