Lynn from Fargo Ografmorffig wrote:
> On Feb 24, 7:49 am, "jmcquown" > wrote:

<snipped for brevity>


>> Jill
>
> The usual method for this "Vinegar Coleslaw" is to NOT boil the
> cabbage, but to bring the other ingredients to boil. When the sugar
> is completely dissolved, pour over cabbage and let stand then
> refrigerate. Celery seed and/or mustard seed (omit dry mustard) is
> optional, and I omit the oil completely. I usually make this with
> shredded coleslaw mix to which I add green or red bell pepper. This
> will keep in your refrigerator for 2 to 3 weeks. I have made
> quantities as large as five gallons for big dinners. I put the stuff
> in Industrial Size Ziplock Bags and put it in the fridge. It's safer
> than creamy coleslaw on a buffet line or at a summer BBQ.
> Lynn from Fargo
> Lynn in Fargo
>
>
Imho vinegar-dressed coleslaw is not just safer, but far tastier than
creamy too.