Church Supper Coleslaw

Salads Recipes | Vegetables Recipes

Yield: 12 servings

The Dutch introduced coleslaw to America. Cabbage is the essential ingredient, and the Dutch settlers grew it in their kitchen gardens in what was then New Amsterdam. The word coleslaw comes from the Dutch, koolsla, meaning cabbage salad. Coleslaw by any name can be varied by adding raisins, chopped nuts, or bits of fruit, such as apple or pineapple.

• 6 cups shredded cabbage
• 1 cup shredded carrot
• 1/4 cup diced green pepper
• 1 medium-size onion, chopped
• 1 cup diced celery
• 1 cup mayonnaise
• 2 tablespoons sugar
• 2 tablespoons white distilled vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon celery seeds
• Cherry tomatoes (optional)

Toss the cabbage, carrot, green pepper, onion, and celery.

In a separate bowl, combine the mayonnaise, sugar, vinegar, mustard, and celery seeds and mix thoroughly. Toss the dressing lightly with the vegetables. Chill for 2 to 3 hours before serving. Place cherry tomatoes around the edge of a serving bowl, if desired.

Note: You can easily substitute heavy cream, sour cream, or plain yogurt for part of the mayonnaise.

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