How to make Eastern Shore Cole Slaw
Enjoy a heaping spoonful or two of this tasty Eastern Shore side dish classic. Eastern Shore Cole Slaw combines sweet and tangy to produce a wonderful bouquet of flavors.
This coleslaw southern style goes well with anything you take off the grill. I am particularly fond of coleslaw on pulled pork sandwich served on a soft potato bun. Now that’s hard to beat.
This recipe is easy to prepare, and for best results, place it in the refrigerator for several hours or overnight.
Let’s get started!
Here are the ingredients you will need
- 1 head cabbage
- 1 lg. onion
- 1 1/2 c. sugar
- Broccoli flowerets (optional)
- Cauliflower pieces (optional)
- 1 c. vinegar
- 3/4 c. vegetable oil
- 1 tsp. celery seed
- 1 tsp. dry mustard
- 1 tsp. salt
- Shred cabbage and onion into a large bowl with a cover.
- You may add optional ingredients for a slightly different flavor.
- Pour sugar over the shredded vegetables.
- In a saucepan heat the remaining ingredients to a boil.
- Pour over the vegetables and sugar; cover immediately.
- Refrigerate overnight. Stir before serving.
- Makes a lot but it keeps for about a week in the refrigerator without getting strong or bitter.
What to serve coleslaw best recipe
This coleslaw recipe goes with any number of Southern dishes. Here are some of my favorite dishes to have Eastern Shore Cole Slaw
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