About this recipe:This coleslaw recipe keeps for approximately 4-5 weeks, which makes it great to have to hand all summer for impromptu BBQs and picnics. That is if it hasn't been scoffed by the family first! I say it is 30 serves but that depends on how much you put on your plate.
1 medium cabbage, shredded finely
4 sticks celery, stringed and sliced finely
2 onions, grated
4 carrots, grated
2 green peppers, finely diced
2 tablespoons salt
250ml white vinegar
180ml vegetable oil
2 teaspoons mustard seeds
2 teaspoons celery seeds
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Place all the prepared veg in a plastic bucket or bowl and sprinkle over the plain salt. Mix well and leave covered with a clean tea towel for 2 hours.
Drain well squeezing the juice out with your hands
Place in a large mixing bowl and pour over the hot dressing (see below). Mix to combine.
Spoon into a 2 litre screw-top jar or 2 smaller ones. Don't put the lids on just yet. Place in fridge till cold then put the lids on. Leave overnight before serving.
To make the dressing: Place the seeds into a hot saucepan with about 1 tablespoon of the veg oil and cook stirring for approximately 30 seconds to 1 minute. Add the rest of the ingredients and bring to the boil.