If you have potlucks or picnics coming up or you are planning a camping trip, this is a great salad option. Since this slaw does not contain any mayonnaise, it does not require the level of refrigeration that a mayo-based salad would need. That's also where the name comes from. Without the mayo, the salad has a refrigerated shelf life of one week, if it lasts that long!
After allowing a little time to marinate in the vinaigrette, at least 2-3 hours for the best results, this slaw is crisp-tender and has lots of flavor from the cider vinegar, with just a bit of sweetness from the carrot and sugar. We served this slaw with the El Diablo Burger, and it also tastes delicious with Country Style Pork Ribs with Mustard or your favorite BBQ. Enjoy!!
3/4 cup Olive Oil
2 tsp Kosher Salt
2 tsp Dry Mustard
1 tsp Whole Celery Seeds
2 TB Sugar
2/3 cup Cider Vinegar
1/4 cup Sugar
1 medium Onion, thinly sliced
1 medium Green Pepper, seeded and thinly sliced
1 medium Carrot, peeled and shredded
2-1/2 lbs Green Cabbage, thinly sliced
Place cabbage in large bowl with bell peppers, onion, carrot and 1/4 cup sugar. Toss together and set aside.
In a small saucepan, add the 2 tablespoons sugar, vinegar, celery seed, dry mustard and salt. Bring mixture to a boil, stir, then simmer for 2 minutes until the sugar is fully dissolved. Remove the pan from the heat and let the mixture cool, about 15 minutes.
Pour the vinaigrette over the cabbage, then add the olive oil and salt and pepper to taste. Toss the slaw to combine, cover and refrigerate for several hours until ready to serve. Be sure to toss the slaw a few times while it is chilling.