This recipe has become a staple in our household. We have folks in the family who are not fans of mayonnaise. To be honest, some summer salads just have too much mayo in them.
We are faithful subscribers to Southern Living magazine and cookbooks. My mom found this one years ago, and it has persisted. Do consider adding some diced jalapenos instead of the pimentos that the recipe calls for (our slight modification). You may be pleasantly surprise at how good it tastes to have that little hot surprise. Also, don’t be afraid to add other vegetables to the slaw. Modify things according to your tastes. We tend not to measure in our household, but sample our wares then go from there. 🙂
Zesty Vinegar Coleslaw – Southern Living MAY 2005
- Yield: Makes 7 cups
- Prep time: 20 Minutes
- Chill – 8 Hours
- 1/2 cup sugar (I tend to use less b/c I like the dressing tangy)
- 1/2 cup cider vinegar
- 1/2 cup vegetable oil
- 1 teaspoon mustard seeds (or ground mustard or the condiment mustard…I tend to not have mustard seeds on hand)
- 1 teaspoon celery seeds (or diced celery if I am lacking celery seed; amount is whatever you desire)
- 1/2 teaspoon salt (I tend to use coarse kosher/sea salt)
- 1/4 teaspoon ground turmeric
- 1 large green cabbage, chopped (I will use different cabbages, just know that red cabbage will turn everything purple in the end…still tastes great though)
- 1 medium-size green bell pepper, chopped (will also add red or yellow pepper for color)
- 1 (4-ounce) jar diced pimiento, drained (I use diced, pickled jalapenos instead…to taste. The kick is a fun and delicious surprise. So much so the family demands the jalapenos be included.)
- 1 medium onion, chopped (the original recipe says “optional” but I think onions are a good thing and necessary for most cooking adventures…I also add carrots, celery, cucumber and other veggies depending on the day and my mood)
Microwave first 7 ingredients in a 1-quart glass bowl at HIGH 3 to 4 minutes or until thoroughly heated, stirring once. Let cool.
Combine cabbage, bell pepper, pimiento (jalapenos), and onion in a bowl. Drizzle with dressing, tossing to coat. Cover and chill at least 8 hours or up to 3 days.