Coleslaw

Version 1 (Coleslaw to can or freeze)

1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
1 teaspoon salt

SYRUP

1 cup vinegar
1/4 cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds

Shred together vegetables. Add the salt. Let stand 1 hour. Drain water from vegetables. Boil syrup ingredients together for 1 minute, cool. Add syrup to vegetables. Pack into quart jars and process in a boiling water bath for 15 minutes, or put into freezer containers and freeze. Leftovers may be frozen. This slaw may be drained before use and mayonnaise added, or used as is.

Version 2

Ingredients

• 1 head white cabbage
• 1 medium red onion, thinly sliced
• 4 tablespoons mayonnaise
• ¼–½ cup cider vinegar (optional)

Procedure

1. If adding cider vinegar, add it to the mayonnaise and mix together well.
2. Slice or shred the cabbage, as coarsely or finely as desired.
3. Slice the onion thinly.
4. In a large bowl, mix cabbage and onion together with mayonnaise.
5. Set aside to allow the flavors to merge, at least 20 minutes but preferably for a couple of hours.