Clare's Chef's Coleslaw
2 hours 15 minutes
This recipe keeps for approx. 4-5 weeks. That is if it hasn't been scoffed by the family. It's great for large family get-togethers, ie Xmas or just as a summer stand by in the fridge. I make this in a plastic bucket that is only used to make this recipe. I also have a 2Lt.screw top preserving jar that it is kept in. Takes less space in the fridge. I say it is 30 serves but that depends on how much you put on your plate.
3 people made this
Ingredients
Serves: 30
- 1 medium cabbage shredded finely or grated
- 4 sticks of celery stringed and slice finely
- 2 lge brown onions grated
- 4 grated carrots
- 2 green capsicums finely diced
- 2 Tbsp plain salt
- Dressing
- 1 cup white vinegar
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 tsp mustard seeds
- 2 tsp celery seeds
Directions
Preparation:2hours10min ›
Cook:5min ›
Ready in:2hours15min
- Place all the prepared veg in a plastic bucket and sprinkle over the plain salt. Mix well and leave covered with a clean tea towel for 2 hrs.
- Drain well squeezing the juice out with your hands
- Place in a Lge mixing bowl and pour over the hot dressing (see below)
- Mix to combine.
- Spoon into a 2 Lt screw top jar or 2 smaller ones. Don't put the lids on just yet.
- Place in fridge till cold then put the lids on.
- Leave over night before using.
- To make the dressing: place the seeds into a hot saucepan with about 1 Tbsp of the veggie oil and cook stirring for approx 30 seconds to 1 min.,
- Add the rest of the ingredients and bring to the boil.
