I grew up eating creamy coleslaw. But like with many tastes, as an adult I find that I also like slaw made with a vinegar dressing.
A couple of summers ago when we had more cabbage than we could eat straight out of the garden, Mom gave me a winter slaw recipe. When I pulled out some of the frozen results to serve at a writing retreat a few months ago, one of the other writers rejoiced. She said it was just what she had grown up with in southern Indiana. I, also, grew up in southern Indiana, so I’ve decided this must be titled Hoosier Winter Slaw.
Like with most foods I prepare, I substitute freely. For example, I don’t know that I’ve ever had red peppers on hand to use, but I have added cucumbers instead. Yes, it’s a different flavor, but it works.
If you like vinegar-based slaw, keep this recipe to use with this spring’s cabbage crop.
Hoosier Winter Slaw
3 lbs. shredded cabbage
2 chopped onions
2 chopped green peppers
2 chopped red peppers
1 TBSP salt
1 C vinegar
1 C water
2 C sugar
2 tsp. celery seed
2 tsp. mustard seed
Mix chopped vegetables in a large bowl. On the stove, Mix remaining ingredients and bring to boil Pour over vegetables. Chill then freeze.
Please keep in mind that it’s always safest to avoid the use of plastics in cooking or storing anything that is hot or warm as the heat can draw out toxins from the plastic. So mix this in a glass or stainless steel bowl. If your freezer container is plastic, don’t fill it until the slaw is well chilled.