Everlasting Coleslaw

Name: Everlasting Coleslaw
Total time: 3600 s
Yield: 8 people
Cuisine: American
Ingredients: 10 cups cabbage (green or mixed with red), thinly sliced; 1 medium sweet onion, thinly sliced; 1 green. 1 red bell pepper, thinly sliced; the brine dressing; 1 cup sugar; 1 cup white vinegar; 1/2 cup vegetable oil; 1 TBS kosher salt; 1 tsp whole celery seed; 1 tsp whole mustard seed

Myles Levin @louise1472

Cooking Tips & Variations

Vinegar Choice: White vinegar yields the crispest, most traditional flavor. If you use apple cider vinegar, the slaw will taste a bit more complex but will take on a slight amber tint.

No Mayonnaise: Because this recipe relies on a boiled vinegar brine instead of dairy, it is incredibly safe for outdoor barbecues and potlucks.

Storage: Keep it in a clean, airtight glass jar or plastic container. As long as the cabbage stays mostly submerged in the brine, it easily keeps fresh for weeks.

Cooking Tips & Variations

Vinegar Choice: White vinegar yields the crispest, most traditional flavor. If you use apple cider vinegar, the slaw will taste a bit more complex but will take on a slight amber tint.

No Mayonnaise: Because this recipe relies on a boiled vinegar brine instead of dairy, it is incredibly safe for outdoor barbecues and potlucks.

Storage: Keep it in a clean, airtight glass jar or plastic container. As long as the cabbage stays mostly submerged in the brine, it easily keeps fresh for weeks.

Myles Levin @louise1472

Cooking Tips & Variations

Vinegar Choice: White vinegar yields the crispest, most traditional flavor. If you use apple cider vinegar, the slaw will taste a bit more complex but will take on a slight amber tint.

No Mayonnaise: Because this recipe relies on a boiled vinegar brine instead of dairy, it is incredibly safe for outdoor barbecues and potlucks.

Storage: Keep it in a clean, airtight glass jar or plastic container. As long as the cabbage stays mostly submerged in the brine, it easily keeps fresh for weeks.

Cooking Tips & Variations

Vinegar Choice: White vinegar yields the crispest, most traditional flavor. If you use apple cider vinegar, the slaw will taste a bit more complex but will take on a slight amber tint.

No Mayonnaise: Because this recipe relies on a boiled vinegar brine instead of dairy, it is incredibly safe for outdoor barbecues and potlucks.

Storage: Keep it in a clean, airtight glass jar or plastic container. As long as the cabbage stays mostly submerged in the brine, it easily keeps fresh for weeks.

Saved

Ingredients

1 hour

8 people

10 cupscabbage (green or mixed with red), thinly sliced
1medium sweet onion, thinly sliced
1green. 1 red bell pepper, thinly sliced
the brine dressing
1 cupsugar
1 cupwhite vinegar
1/2 cupvegetable oil
1 TBSkosher salt
1 tspwhole celery seed
1 tspwhole mustard seed

Saved

Steps

1 hour

1

Prep the Vegetables: In a very large, heat-proof lidded bowl, toss together the shredded cabbage, onion, carrot, and bell pepper until well mixed.
2

Boil the Brine: In a medium saucepan, combine the sugar, vinegar, vegetable oil, salt, celery seed, and mustard seed. Bring the mixture to a rolling boil over medium-high heat, stirring frequently until the sugar completely dissolves (about 1 minute).
3

Dress the Slaw: Pour the boiling hot liquid directly over the raw vegetable mixture. Use a large spoon to press down and stir the cabbage so it wilts slightly and coats completely in the brine.
4

Marinate and Chill: Let the mixture cool to room temperature. Cover the bowl tightly with its lid or plastic wrap and place it in the refrigerator.
5

Serve: Let the slaw marinate for at least 12 to 24 hours before eating. The flavor improves drastically the longer it sits. Always serve it chilled or at cool room temperature using a slotted spoon to drain excess brine.