Back in the early 70s, Ken worked at a small print shop in Maryville, TN. Some senior ladies put together a cookbook. In the cook book was a recipe for Oklahoma Cole Slaw. This is not the kind that has mayonnaise but is a vinegar based slaw. He liked it because when we lived in Florida we used to go to a restaurant that served this type of slaw. As Ken was prone to do, he modified it to his taste.
When my daughter Joy, her husband John and Kate were at my house for Thanksgiving, John mentioned that he would like to learn how to make a good Cole slaw. I mentioned Ken’s recipe and so I sent it to him this week. Now the tradition has been passed on to John. I know Ken would be pleased that John will be making his Cole slaw. If you would like to make it, the recipe follows:
Oklahoma Slaw
1 Small head of cabbage, shredded (3 lbs.)
1 Green pepper ( I have made this and I don’t use an entire pepper, use enough for your taste) noted by Phyllis
2 Onions Chopped ( I don’t use this many onions, again use enough for your taste) noted by Phyllis
1 Cup Vinegar
1 Cup sugar
1 Cup Canola oil
1 Tbsp. salt
2 Tbsp. mustard seed, white
1 Tbsp. Cumin seed
1 Tbsp. caraway seed
Shred and chop vegetables, set aside in a large bowl with a lid. Bring remaining ingredients to a rolling boil, stirring constantly. Pour over cabbage mixture while hot. Chill. This slaw improves with age up to 9 days in the refrigerator.
This slaw is great with hot dogs.
