Back in the early '70s, my parents decided it was time to own a farm. Because of the way the farm was situated, it was about half a mile from the main road. As a result, we became friends with our neighbours, the Graves, as we used to drive to their farm in the winter and then snowmobile over to our farm.
This recipe comes from Grace Graves and is as easy as it is tasty. It is best made two or three days ahead of time so the dressing has time to soften the cabbage and settle into everything properly.
Ingredients
Slaw
- 1 very large cabbage, finely sliced, about 10 cups
- 1 tsp salt
- 1–2 cups grated carrot
- 1/4 cup thinly sliced scallions
- 2 medium Vidalia onions, very finely sliced
- 1/4 cup chopped celery
Dressing
- 3/4 cup sugar
- 1 cup white wine vinegar
- 2 tsp dry mustard
- 3 tsp celery seed
- 3/4 cup vegetable oil
- 1 tbsp hot horseradish
Method
Finely slice the cabbage. Mix with the onions, celery, salt, carrots and sugar. Toss everything together and let it stand while you make the dressing.
Combine the vinegar, dry mustard, celery seed and horseradish in a saucepan and bring to a boil.
Add the oil to the hot dressing, then pour it over the coleslaw. Stir well, chill, and let it sit for at least a day if you can. It will keep for up to six days.
I usually double the dressing recipe for a little more bite, but that is personal preference. Start with the original and adjust from there.