German Coleslaw Recipe
This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
- 1 medium head cabbage, finely shredded
- 3 to 4 green onions, sliced
- 3/4 cup sugar
- 3/4 cup vinegar
- 1-1/2 teaspoons celery seed
- 1-1/2 teaspoons salt
- 3/4 cup canola oil
- 1. In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill. Yield: 14-18 servings.
1 serving (1/2 cup) equals 126 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.
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