Harvey House Slaw Recipe - Cooking Index
Harvey House Slaw Recipe - Cooking Index
| 3 | Ounds cabbage head - cored | |
| 2 | Edium yellow onions - thinly sliced | |
| 1 1/2 | Ups sugar | |
| 1 | Up cider vinegar | |
| 34 | Up oil | |
| 1 | Ablespoon sugar | |
| 1 | Easpoon dry mustard | |
| 1 | Easpoon celery salt | |
| 1 | Easpoon celery seed |
Slice cabbage into long, thin shreds. (Can be shredded with food processor or hand shredder but the long pieces hold up better and the texture is nicer.) Separate onion slices into rings. Layer cabbage and onion rings in a large bowl, preferably a plastic one with a tight-fitting lid.
Pour 1-2 cups sugar over vegetables in bowl. Heat remaining ingredients in pan until mixture comes to a rolling boil.
Stir and pour quickly over vegetables in bowl. Immediately put a lid on the bowl or cover tightly with plastic wrap. Be sure it's tight because the goal is to trap the steam in the bowl. Refrigerate for at least 4 hours before serving. DO NOT open before the four hours are up. The steam from the dressing will "wilt" the cabbage and onion.
Stir before serving. Enjoy!
Source:
The Steamboat Springs Winter Sports Club
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