This coleslaw is a bit unusual from what we are used to in America but great for the hostess who thinks “outside the box”. And the flavor is wonderful!
Ingredients
1 cabbage, shredded
3 carrots, grated
2 capsicums
3 onions
4 stalks of celery
1 cup of sugar
1 cup of red wine vinegar
3/4 cup of olive oil
1 teaspoon of salt
1 teaspoon of mustard
1 teaspoon of celery seed
Directions
- Put the cabbage and carrots in a deep bowl.
- Dice all the remaining vegetables, but wear rubber gloves to de-seed and dice the capsicums. Mix these into the bowl with the cabbage and carrots.
- Sprinkle the sugar over the vegetables.
- In a medium sized pot, bring the oil, vinegar, mustard, salt and celery seed to a boil.
- Pour over the vegetable mixture while hot and do not stir!
- Let cool and then cover and store in the refrigerator for 24 hours.
- Pour off the excess liquid before serving.
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