I had some coleslaw at a bbq restaurant the other day that reminded me of this recipe that I've had tucked away for a while. I've made it several times, and it's very good. You do have to like tangy though.
1 medium cabbage, chopped
1/2 green pepper, chopped
1 medium onion, chopped
15 pimiento stuffed olives, sliced
1/2 t salt
Combine the above and set aside.
1/2 cup vinegar
1/2 cup vegetable oil
1T prepared mustard
1/2 cup sugar
1 t celery seed
Combine above, bring to a boil in a sauce pan, pour over the vegetable mixture, toss lightly, and chill overnight.
I think the slaw that I had at the bbq restaurant used basically the same dressing. The only difference was that they used a mixture of green and red cabbage. It was really good, and I was wishing that I had ordered a larger serving.
1 medium cabbage, chopped
1/2 green pepper, chopped
1 medium onion, chopped
15 pimiento stuffed olives, sliced
1/2 t salt
Combine the above and set aside.
1/2 cup vinegar
1/2 cup vegetable oil
1T prepared mustard
1/2 cup sugar
1 t celery seed
Combine above, bring to a boil in a sauce pan, pour over the vegetable mixture, toss lightly, and chill overnight.
I think the slaw that I had at the bbq restaurant used basically the same dressing. The only difference was that they used a mixture of green and red cabbage. It was really good, and I was wishing that I had ordered a larger serving.