No Mayo Slaw

This is a recipe from the Herald Statesman in 1973.  Being a southern gal, we tend to BBQ all year round. It's ideal for hot summer gatherings, because there is no mayo. This coleslaw can last up to 3 weeks, but it usually gets eaten very quickly. 

Ingredients:

10 oz package of angel hair coleslaw

1/3 med green pepper, chopped

1/3 med onion, chopped

2/3 c sugar

1/3 c veggie oil

1/3 c vinegar (white or yellow)

1 tsp celery seed ( more to liking)

Salt and pepper

Optional- jalepeno (pickled or fresh)

Combine coleslaw, peppers, onions, sugar and mix well.

Mix oil, vinegar, celery seed and salt in microwaveable bowl. Heat until boiling. Pout over cabbage and stir until well mixed. Store in airtight Tupperware in fridge. Suggested sit time is 3 days before eating, I generally only wait one.

Enjoy with your favorite pork dish!