The weather's great today, so it's the perfect time for a BBQ. This cabbage salad my grandma makes is perfect for BBQ's because it doesn't contain mayo, so you don't have to worry about it going in the fridge. I always feel like I'm babysitting regular slaw because you have to keep an eye on it or it goes bad. I don't want to be the one who brings the dish to the BBQ that gets everyone sick because it wasn't properly refrigerated! This salad's a good one, just like anything else my grandma cooks up! Enjoy :)
GRANDMA'S 24 HOUR CABBAGE SALAD
Salad
1 medium head cabbage, shredded
1 small onion, grated
1 green pepper, diced
6 pimiento-stuffed green olives, thinly sliced
1/2 cup sugar (she uses artificial sweetener sometimes)
Dressing
1 cup vinegar
1 TBSP celery seed
1 tsp prepared mustard
1/2 cup vegetable oil
1 tsp salt
1 TBSP mustard seed (mystery ingredient solved!)
Place salad ingredients in a bowl and set aside. Combine all dressing ingredients in a small saucepan and bring to a boil. Boil 3 minutes and pour over cabbage mixture. Stir well, cover and refrigerate 24 hours. Stir before serving.
Comments
I was wondering about the mustard though. Do you use 1 tbsp and 1 tsp right in the salad?
We really enjoy coleslaw, and I think it's just one of those must-have dishes at a BBQ or potluck.
This sounds very good indeed. Like the idea of no mayo!