Easy, Make-ahead Cabbage Salad Recipe

     I like to make salads ahead of time when possible, especially when we entertain. This cabbage salad is not only simple to make ahead and have ready for a meal; it also keeps well over several days, improving with age. It has a light, fresh flavor and stays crisp. 

     Many years ago (mid-1980's) family members who live in Chattanooga, Tennessee, gave me a Chattanooga Junior League cookbook called Dinner on the Diner. Among our favorite recipes from that book is this "Dutch Cole Slaw". I am sorry that individual contributors are not credited, so we can't thank the creator of the recipe.

     Our dinner guest this past week liked the cabbage salad as well as we do and took the recipe with her (as well as that for the Cuban Carne con Papas--beef and potatoes--it accompanied). We will enjoy the generous amount left over this week, too. The recipe claims that the "Slaw may be kept for several weeks and improves with age," but it doesn't last nearly that long in our house even though there are just two of us. It is delicious with lunches and dinners and has never tasted "old", up to a week later. We can't vouch for the "several weeks" claim.

DUTCH COLE SLAW

1 large head cabbage, thinly sliced or shredded

1 large or 2 medium onions (Vidalia onions are super), thinly sliced

1 sweet bell pepper, thinly sliced 

1 cup sugar

     Put vegetables in a large bowl. Sprinkle with sugar and toss well.

Dressing:
1 cup cider or white vinegar

1 cup light vegetable oil (such as canola)

2 teaspoons sugar

1 teaspoon celery seed

1 teaspoon dry mustard

salt and freshly ground pepper to taste

     Mix dressing ingredients in a saucepan and bring just to a boil. Stir well, then pour hot dressing over cabbage mixture. Mix with vegetables and refrigerate in an air-tight container.

Question of the day: What foods do you like best in the summertime?