Cole Slaw 5 (Pennsylvania Dutch)
- 470 g shredded cabbage
- 150 g chopped onion
- 80 g chopped green bell pepper
- 125 g chopped red bell pepper
- 70 g shredded carrot
- 1/2 c cider vinegar
- 3 T Sugar (Granulated)
- 1/2 t Salt (Sea)
- 1/4 t freshly ground black pepper
Shred the cabbage. Set in colander and sprinkle with salt. Set aside to drain for a few hours.
Prepare the remaining ingredients. In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper, and carrot. Combine the vinegar, sugar, salt, and pepper in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
If you have time, let marinade for several hours before serving.
SJ Note 1 October 2009: Tried this with red cabbage; it has promise. I'll need to do the draining step I've written in, next time. Chris doesn't particularly like it, but he may just not like cole slaw.