Here’s some trivia for you: The term “coleslaw” arose in the 20th century as a partial translation from the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”. In the US, most coleslaw is made with a mayonaise-based dressing, but this is a recipe that has been a favorite in my family for many years. It’s fast and easy to make, and many people who don’t like mayo-based coleslaws, love this one that has an oil & vinegar dressing. It’s going to go great with our BBQ today! I hope you’ll give it a try and give me your feedback.
- 1 medium head cabbage, shredded
- 2 medium onions, sliced thin and then cut in quarters
- 3/4 cup sugar (I use either agave nectar or Truvia sweetner)
- 3/4 cup vinegar (white is best)
- 1 tsp dry ground mustard
- 1/2 cup olive oil (or less if you are watching your fat intake)
- 1 tsp celery seed
- 1 tsp sugar (again, I use agave here)
- 1 tblsp salt
Layer cabbage, onion and 3/4 cup of sugar in glass or stainless mixing bowl (not plastic). Bring remaining ingredients to a boil. Pour vinegar mixture over cabbage mixture and toss. Chill.