1900's Cole Slaw (no mayo, really different)

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Millie Galliher Served in restaurants in the east, about 1890 to early 1900's. You may add grated carrots and chopped onions, if you wish.

   1/3 to 1/2 cups olive oil
   2 to 3 tablespoons vinegar
   1 teaspoon salt
   1 teaspoon celery seed
   1 teaspoon mustard seeds
   1 teaspoon sugar (or equivalent sugar substitute)
   1/2 teaspoon freshly ground pepper
   1/2 teaspoon dry mustard powder
   2 to 3 pounds head cabbage



DRESSING:
Put everything (except cabbage) into a jar with lid and shake vigorously for 25 to 30 seconds.

SLAW:
Slice cabbage thinly then cut across to chop. Add dressing and thoroughly toss. Refrigerate for a minimum of an hour. Toss again several times during the hour. Toss one final time and serve. Best if yuo leave it to the next day.


Recipe formatted with the Cook'n Menu Planner from DVO Enterprises.