Cole Slaw Salad

I'll admit - I'm not a fan of coleslaw.  Let me re-phrase that.....I'm not a fan of traditional coleslaw.  Here's the thing.  Cabbage dripping in mayo is not something I crave and this is most often how I see coleslaw.  I have, however, tried to make a few variations of coleslaw that I like since the thought of a nice cold coleslaw salad in summer does sound appetizing.  This variation is one of my successes.  A little sweet, a tad bit sour and a whole lot of crunch.  I hope you enjoy it too!

Cole Slaw Salad
serves 8-10

1 small white/yellow onion, chopped
1 cup granulated sugar
1 cup vegetable oil
1/2 cup cider vinegar
1/3 cup mayonnaise
1 teaspoon salt
1/2 teaspoon celery seed
1 medium green cabbage, cored and shredded

In a small bowl, combine the chopped onion and sugar.  Stir together and let stand 30 minutes.

In a separate bowl or glass measuring cup, stir together the oil, vinegar, mayonnaise, salt and celery seed.  Pour both the onion mixture and oil mixture together into a jar with a lid and shake until completely blended and there's no sugar left on the bottom of the jar.

Place the cabbage in a large bowl and add the well shaken dressing.  Toss well.

For extra flavor, let it sit 30 minutes to an hour in the refrigerator before serving.


Elisha said...

Does it get soggy after a day or so or will it keep for a few days?

Staci at Life At Cobble Hill Farm said...
This comment has been removed by the author.
Staci at Life At Cobble Hill Farm said...

Elisha - it definitely stays crisp for up to 2 days and starts to deteriorate after that.

Anna said...

I love slaw in so many ways but like you, prefer a vinegar-based one, especially with apple cider vinegar. I use a recipe from Southern Living that I love. Your's sounds delicious, too!