Red
My husbands ancestry is German so this recipe comes out of his families vault.

Ingredients
• 3 lb. cabbage
• 4 oz. jar of chopped Pimentos
• ½ C Chopped Green Pepper
• ½ C Chopped Onion
• ¾ C Sugar
• 1 t salt

Mix ingredients and let set 1 hour. Drain off any accumulated juice and pour dressing over the vegetable mix. Stir dressing in until well blended and refrigerate for at least 1 day before serving. Slaw will keep for about 3 weeks.

Dressing
• 1 t Celery Seed
• ½ C Vinegar
• ½ C Oil

Mix Celery Seed, Vinegar and Oil until blended
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8 Responses
  1. Martha Says:

    My father was German aand our slaw is similar -- it is the best and keeps forever! Thanks for sharing.



  2. bj Says:

    Sounds delicious. Thanks so much..


  3. ButterYum Says:

    Old family recipes are often the best! Thanks for posting this one!!

    Take care,
    ButterYum


  4. Mary Says:

    The dressing you are using sounds delicious. Does the slaw stay crisp?


  5. Queen B. Says:

    oooooooooooooo thank you soooooooooo much ! I LOVE, LOVE, LOVE SLAW !!!


  6. I would have never thought about the pimentos. Cool. I hope you can swing bu Momtrends and share this great recipe.

    Here is the link for my recipe swap:

    http://momtrends.blogspot.com/2009/09/friday-food-perfect-and-healthy-blt.html


  7. Red Says:

    Thanks all for the comments! Mary, to be honest, we never had enough to last 3 weeks. It usually gets eaten in less that 2 but during that time it is great!


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