My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, January 12, 2011

Twenty-Four-Hour Slaw

We Southerners love sweet slaw. Here is a wonderful recipe from The Food, Folklore, and Art of Low-Country Cooking. I have made this for numerous occasions, tailgating, back yard grilling, pulled pork suppers and yes even funeral food. This will keep for a week in the refrigerator.

Twenty-Four-Hour Slaw
6 plus servings
print recipe

1 large head of cabbage, shredded
2 onion, chopped fine
Salt and Pepper to taste
1 1/2 cups vinegar
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon prepared mustard
1 cup salad oil

Mix the cabbage and onions together. Sprinkle the salt and pepper generously over the mixture and let set awhile.

Bring the vinegar, sugar, celery seed, and mustard to a boil and boil 1 minute. Take off the heat and add the salad oil. Pour the mixture over the cabbage and onion mix.

Put into covered container and refrigerate 24 hours. Remember this will save for a week in the refrigerator


  1. Hello Beverly
    I just happened upon your Back Porch this morning.

    We love this slaw. I should make this sometime soon, as it's been awhile.

    Enjoyed my visit.

    Your newest follower,
    Pat@Back Porch Musings

  2. Bev, my sister has lived in FL for 30 + yrs and makes a macaroni salad dressing with vinegar, sugar & mayo and other spices and it keeps a long time too...must be the vinegar?...:)JP


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