Carry-over Coleslaw


This is great to make ahead of time for a picnic.


1/2 large head cabbage

2 onions

1/3 cup sugar

1 tsp salt

1 cup white vinegar

½ cup vegetable oil

¼ cup sugar

1 tsp prepared mustard

1/2 tsp celery seeds


½ cup grated carrot


½ cup raisins, or nuts

Makes 6 big servings


Shred the cabbage as finely as possible into a large bowl. It should measure about 10 cups.

Thinly shred onion and add to the cabbage.

Add sugar and salt, mixing well.

Let stand while cooking the dressing.

Combine in saucepan and boil hard for 5 minutes. Stir occasionally with a whisk to keep mustard well mixed.

Immediately pour over the cabbage mixture and stir well.

Weight down with a plate and cover with plastic wrap.

Refrigerate until ice cold.

Will keep well for about a week, covered in the refrigerator.

Source: Toronto Star, some time in the 1970s