Grandma’s Coleslaw

Hello!

Another stable for summer holidays, and in general, especially when coleslaw is on sale, is my Grandma’s Coleslaw! I love coleslaw, and I’m a fan of the creamy sort, but equally the tangy sort, too. This coleslaw is just the perfect blend of sweet, tangy, and crisp that I could have it nearly everyday!  This classic coleslaw is free of the top ten allergen!

It is a favorite in this Brecheisen household! It is great by itself, but it can be used to top a hotdog, hamburger, or sandwich!

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Grandma’s Coleslaw

Serves: 8

Total Time: 2 hrs & 10 minutes

INGREDIENTS:

  • 1/2 cup of distilled white vinegar
  • 6 Tbsp sugar
  • 6 Tbsp canola oil
  • 2 1/2 Tsp dry mustard
  • 1 Tsp. celery seed
  • Salt & Pepper
  • 1 package of coleslaw

INSTRUCTIONS:

  1. Combine vinegar, sugar, oil, mustard seed, and celery seed in a saucepan. Stir over medium heat until sugar dissolves and dressing comes to a boil. Remove from heat.  Season with salt and pepper. Cool completely. Sometimes, if time is tight, I will put the dressing into the refrigerator to cool faster. The cooling is very important, though. If you put it too warm on the dressing won’t settle proper.
  2. Combine the coleslaw and dressing in a bow. Cover, refrigerate until cold, tossing occasionally, about two hours or more. The longer it chills together in the refrigerate the better the taste. This coleslaw can be made over a day in advance; just make sure to cover it and keep it refrigerated.

Enjoy!

All the Best,

The Brecheisen Batch

 

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