Well this is gonna raise the bar a notch or two.
Some of you probably swear by it already, but this for us down South Hillbillies.
I don't know how this will go on top of a PP Sammie, but will find out this afternoon.
After a taste test, I must say, “It was GREAT”.
Got all of the ingredients in formation. Sugar was “UA”, but was found hiding in a 25 pound bag.
All mixed up and ready for a four hour R&R in the fridge.
For the dressing:
1⁄3 cup distilled white vinegar
1 tsp. dry mustard
1⁄2 tsp. celery seeds
Salt
1⁄3 cup sugar
1⁄2 cup vegetable oil
For the coleslaw:
1⁄2 medium head of green cabbage, cored and finely
sliced (about 7 cups)
1⁄4 small head of red cabbage, cored and finely sliced
(about 1 1⁄2 cups)
1 small carrot, trimmed, peeled, and coarsely grated
or you can say screw it, and buy a bag of Coleslaw Mix.
1. For the dressing: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
2. For the coleslaw: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.
More to come. Thanks for lookin'.
In the Corps it was not known as "Chipped" on a shingle.