Texas Style Coleslaw

I received an email from my friend Jenn with the wonderful coleslaw recipe that we had tasted in Houston during our visit a couple weeks ago. I was thrilled to receive the recipe, but started to read the ingredient which included 3/4 cup of oil and gobs of sugar. I seldom alter a recipe the first time I try it, but since I had experience with altering a similar dressing recipe for my mom’s 3 Bean Salad, I made a few healthful changes that, as far as I could remember, didn’t seem to affect the taste. This coleslaw recipe is delicious. I don’t normally get fired up about coleslaw, but this recipe is *that* tasty. I love the fact that it is a vinegar based coleslaw, perfect for summer barbecues or other events when the dish may have to sit out for a bit. G gobbled this recipe up with his fingers…R was not a fan, but he is in a very picky stage right now. If you’re looking for a good, easy side dish, for your next group gathering, this might fit the bill! Texas Coleslaw 1 green cabbage, chopped well 2 Vidalia or other sweet onion, chopped 2 jalepenos, deseeded and minced 1 -10 ounce bag of shredded carrots, chopped into small pieces ½ cup sugar Dressing: 2 tablespoons sugar 2 teaspoons dried mustard 1 teaspoon celery seed ¼ cup vegetable oil ½ cup water 2 teaspoons salt 1 cup vinegar Pour half of the vegetables in a bowl. Sprinkle with ¼ cup sugar. Repeat. In a microwave safe bowl, mix all the ingredients for the dressing. Microwave on high for 1 minute. Stir well, microwave one additional minute. Pour the dressing over the vegetables and stir well. Refrigerate until ready to use. Best made the day before, but can be served same day too. Serves 8-12. SPC
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