Nine Day Coleslaw

Coleslaw, especially the pickled variety, is often served with Southwestern foods.  You can tuck it in tacos and burritos and enjoy it as a side dish with spicy entrees such as enchiladas.

This particular slaw is a wonderful “take-along” for campers and picnickers because it keeps very well without refrigeration.  The story goes that it keeps for 9 days, but I’ve never had any last that long!

Yield:  About 2 quarts

1 cup salad oil

1 cup white or cider vinegar

1  cups sugar

2 Tablespoons celery seeds

3 pounds cabbage,  thinly sliced and chopped

1 medium green bell pepper, finely chopped

2 medium white onions, finely chopped

1 Tablespoon salt

1/2 teaspoon freshly ground back pepper

1. Heat the oil, vinegar, sugar and celery seeds until the mixture boils and the sugar dissolves.  Simmer for a few minutes.
2. Combine the chopped vegetables in a large bowl.  Season with the salt and pepper and mix well.  Pour hot dressing over the vegetables and let stand for at least 2 hours before serving.  Better yet, chill overnight for the best flavor.