Recipe
Crispy Coleslaw Recipe
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Chefjeb / All my dishes 1 year, 7 months ago
This is crispy and keeps well in the refrigerator for several days. And it stays crispy, does not wilt like most coleslaws do. It has a nice balanced flavor that is not too tart and has no mayonnaise.
Prep:10m Cook:90m Servings:10
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 Chefjeb |
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Fans
Ingredients
- 1 head cabbage
- 1 bell pepper
- 1tbs salt
- 1 cup sugar
- 1 cuup white vinegar
- 1/2 cup vegetable oil
- 1 tbs celery seed
- 1 tsp mustard seed
- 2 oz. jar chopped pimento
Directions
- Shred cabbage, dice bell pepper and sprinkle with salt. pour one cup boiling water over this and let stand at room temperature for one hour. Drain well. Mix sugar, vinegar, oil, celery and mustard seed . Add to drained cabbage and fold ingredients until mixed well. add pimento and lightly fold until incorporated. Cover and refrigerate.
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pintobean 1 year, 5 months ago said:
Chefjeb, Have you ever had this on picnic or beach? I would think with no mayo. it would be a good slaw for outdoor get togethers.
Bean
chefjeb 1 year, 5 months ago said:
It is good, but it still needs to be refrigerated. The vinegar adds acidity, which slows bactrial growth, but doesn't stop it. FYI, it isn't the mayo that gets people sick. Commercial mayo is actually slightly acidic. It's the potatoes and other stuff that causes bacterial growth. This recipe is as close as you are going to get to safe. Have fun and have a LIIT for me...I'm staying with the wine.
eirika 1 year, 5 months ago said:
This sounds yummy - I am assuming I could used roasted red peppers for the pimento, am I right? Up here you don't see pimento in a jar very often. Mostly only seen inside an olive. :-) Thanks again!
coffeebean53 1 year, 5 months ago said:
I made this for the 4th and it's awesome!!! It's a refreshing and safe change from mayonnaise based coleslaws during hot weather.
rosemaryblue 1 year, 2 months ago said:
Thanks so much for sharing this recipe. I made it and everyone loved it! It was very crispy, and I love the addition of pimentos. Can hardly wait to make it when I have pork chops, peas, and cornbread!