This is an original recipe on Cooks.com. I tweaked it a bit to add peppercorns and garlic powder. This has become our favorite coleslaw. Give it a try and let me know what you think.
1 large head of cabbage, shredded
1 large onion, sliced in thin rings
½ cup sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon of fresh crushed mixed peppercorns. (I have a Kampot Pepper plant in my garden, so I used fresh green, black, red & white peppercorns crushed with a mortar and pestle.)
½ teaspoon garlic powder
¾ cup of your favorite vegetable oil
2 tablespoons sugar
1 tablespoon mustard powder
1 cup of apple cider vinegar
Alternate cabbage and onion rings in layers in a large bowl. Pour 1 cup sugar over this. Mix 2 teaspoons sugar, salt, mustard, celery seed, crushed pepper, garlic powder, vinegar, and oil. Heat and stir; when boiling, pour over cabbage. Cover tightly and refrigerate a minimum of 4 hours. Every 30 minutes, stir the slaw to make sure everything absorbes the spices. Serve cold.
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Thursday, March 22, 2018
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