Total TimePrep: 15 min. + chilling Cook: 5 min.
Makes12 servings (3/4 cup each)
I'm sorry but I thought this recipe was i edible as written. I prepared the dressing as directed the first time. It was so awful I threw it out and remade it using only about a Tblsp of oil. Much, much better. That should be inedible. Self correct :-(
Too oily for my taste and not enough taste.
This recipe was outstanding. I made it for our 4th of July picnic and 4 people asked for the recipe. I made it as written until it came to adding the dressing to the coleslaw. I used a medium head of cabbage and there was too much dressing so I tossed about 3/4 a cup out. I think I will only use 1 cup of sugar next time and see how much extra dressing there is. My family does not all like green peppers but with the overnight marinating it took the edge off them and they liked it and even went for second helpings.
My favorite coleslaw dressing that my mother always made except equal parts of sugar and cider vinegar and no oil. Green peppers, onions, or shredded carrots optional.
pour the juice on the cabbage when it's hot and let it sit oven night, the n it's a 5
I'm usually not a coleslaw fan, but hubby wanted coleslaw with his pulled pork sandwiches. This slaw is amazing. we all had several helpings. I did use less onion and red pepper for preference but otherwise would not change a thing. Delish!
This dish surprised my taste buds with hands down we give it...5 stars!
I also used 1/2c. Cedar vin. with 1/4c. White vin. I also only used 1c. Sugar. Very good
My niece absolutely loved this coleslaw!! I substituted red peppers for the green for a milder flavor. Also subbed the vinegar--used 1/2 cup cider vinegar & 1/4 cup white vinegar to mellow out the flavor. Very nice.
Oops... forgot to put the stars!