Follow these steps for perfect results
cabbage
shredded
celery
diced
onions
diced
green pepper
diced
sugar
salad oil
cider vinegar
sugar
salt
pimiento
optional
Shred the cabbage.
Dice the celery, onions, and green pepper.
Combine the shredded cabbage, diced celery, diced onions, and diced green pepper in a large bowl.
Add 2 cups of sugar to the vegetable mixture and blend well.
In a separate bowl, whisk together the salad oil, cider vinegar, 2 tablespoons of sugar, and salt.
Pour the dressing over the cabbage mixture and stir to combine.
Add pimiento if desired.
Refrigerate for at least 24 hours before serving to allow the flavors to meld.
Expert advice for the best results
For a creamier slaw, add a tablespoon of mayonnaise.
Add other vegetables like carrots or red cabbage.
Everything you need to know before you start
10 minutes
Yes, best made at least 24 hours in advance.
Serve in a chilled bowl or on a plate alongside grilled meats.
Serve as a side dish with BBQ.
Pair with burgers or sandwiches.
Complements the sweetness and tang.
Discover the story behind this recipe
Common side dish at picnics and barbecues.
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