This fresh-tasting slaw is a nice alternative to the usual mayonnaise-based cole slaw. With its oil-and-vinegar dressing, green slaw travels safely and keeps well.
For a crowd (double batch)
Cabbage: 2 pounds, finely chopped or grated
Green pepper: 1 large, finely chopped
Celery: 3 stalks
Green onions: 3, finely chopped
Chopped parsley: 2 tablespoons, fresh or dried
Sugar or Splenda: 2 tablespoons
Salt: 1 teaspoon
Garlic salt: 1 teaspoon
Ground black pepper: 1 teaspoon
Vegetable oil: ½ cup
Vinegar (white balsamic, white wine): ½ cup
For 4 servings (single batch)
Cabbage: 1 pound, finely chopped or grated
Green pepper: ½ large or 1 small, finely chopped
Celery: 1 or 2 stalks
Green onions: 1 or 2, finely chopped
Chopped parsley: 1 tablespoon, fresh or dried
Sugar or Splenda: 1 tablespoon
Salt: ½ teaspoon
Garlic salt: ½ teaspoon
Ground black pepper: ½ teaspoon
Vegetable oil: ¼ cup
Vinegar (white balsamic, white wine): ¼ cup
Mix everything together well. Chill for at least two hours. Keeps several days in airtight container, refrigerated.
Credit: This recipe is from my mother, Anne Edwards Long.
