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Aunt Mary's Coleslaw

Now that tailgating season has officially descended on the south, I thought it might be a good time to share a crowd friendly recipe. This one is borrowed from my sister-in-law who inherited it from her Aunt Mary. I just love recipes that have been passed down the line like that! This one goes great with barbecue, burgers and brats and because it contains no mayo, it travels really well. If you're looking for more great tailgating recipes, be sure to pick up a copy of The Official SEC Tailgating Cookbook from Southern Living . Happy Tailgating!

***** Aunt Mary's Tailgating Coleslaw *****
(serves 4-6)


1 bag of prepared shredded "angel" cabbage*
1/2 small red onion, chopped
1/2 red pepper, seeded and chopped
5-6 baby carrots shredded
1/2 cup sugar
1/3 red wine vinegar
1/8 cup vegetable oil
1/2 tsp. salt
1 tsp. celery seeds


1. Combine sugar, vinegar, oil, salt and celery seeds in saucepan and bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and allow to cool.

2. Toss cabbage, onion and pepper in a large bowl. Then pour dressing mixture over the cabbage and toss gently. Cover and chill at least 4 hours before serving. (Can be made a day ahead!)

*You can find bags of prepared cabbage near the lettuces!

{photos and styling by Amy Mikkelsen}

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