Vegan From The New Southern Cookbook by John Martin Taylor
Slaw might not seem particularly southern, but Germans were early settlers in the Carolinas. The recipe that follows is, in fact, from Old Salem, the Moravian village in Winston-Salem, North Carolina. Many recipes call for mayonnaise, celery seeds, caraway seeds, and other binders and flavorings. Add them to taste if you will. This version is good as long as you keep it. The amount of liquid may seem like a lot, but the sugar and vinegar preserve the cabbage. Serve the slaw with a slotted spoon to drain off the excess.
2 cups water 2 cups white vinegar 2 cups sugar 3 lbs. green cabbage, grated, about 1 large head 2 medium white onions, finely chopped 1 green bell pepper, finely chopped 1 carrot, peeled and grated 1 Tbs. Salt 1 Tbs. Mustard seed, optional
Combine the water, vinegar, and sugar in a saucepan and bring to a boil. Set aside to cool. When cool, pour over the remaining ingredients. Mix well and refrigerate for at least 24 hours before serving. Serves 12. - Updated: September 27, 2007
