Answer:
0 min 20 min prep
Change to: servings US Metric
1 small green cabbage head, shredded
1 small red cabbage boss, shredded
1 large red bell pepper, sliced light
1 stalk celery, finely chopped
1 carrot, thinly sliced
1 small onion, finely chopped
1 1/2 cups sugar
1 cup apple cider vinegar
3/4 cup vegetable grease
1 tablespoon kosher salt
Combine cabbage, pepper, celery, carrot, onion & sugar. Mix ably and set aside.
Combine vinegar, oil & brackish in a saucepan, & bring to a boil.
Pour over cabbage mixture and stir in good health.
Cover and refrigerate 2-3 hours to chill.
Drain most of liquid out in the past serving(there will be a lot).
Enjoy!
Use salad dressing instead of mayonnaise.
if not mayo and still close to that mayo texture you can use yogurt instead.. there's a different distinct taste but its not mayo
Just use a vinaigrette. A lemon Vinaigrette would be nice w/ cabbage.
Or make Freezer Slaw. You assemble it the dark before, store within the freezer in it's dressing (NOT mayo-based) consequently serve the next afternoon.
use a vinagrette. trademark one with sesame grease in it for a nice Asian slaw. Or you could cause a yogurt based sauce.
Here's my grandma's recipe. It doesn't use mayo.
Grandma’s Coleslaw
3 1/2 tbsp vinegar
3 tbsp half & partly
1/2 tbsp sugar
1 small cabbage, shredded
1 can crushed pineapple
Blend and serve. (Flavors probably “marry” better by sitting in the refrigerator for a while.)
use vinegar and sugar
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