This is almost identical to the "24 Hour Coleslaw" my mother used to make (minus the green pepper). Great for picnics and potlucks as no mayo to spoil.
Marty’s Marinated Slaw
Credit: Laurie Smith
SERVES 8
This family recipe came from Marty's Bar-B-Q in Kansas City. Sweet, white vinegar–based slaw like this is barbecue's standard side dish and is especially good piled on pork sandwiches.
1⁄2 cup sugar
3⁄4 cup white vinegar
2 tsp. mustard seeds
2 tsp. celery seeds
1 tsp. salt
1 small green cabbage, shredded
1 small green bell pepper, cored, seeded, and minced
1 tbsp. minced pimientos
1 small red onion, peeled and minced
1. Mix together sugar, vinegar, mustard seeds, celery seeds, and salt in a large bowl. Stir until sugar has completely dissolved. Add cabbage, peppers, pimientos, and onions and toss to mix well. Cover and refrigerate overnight or for up to 2 weeks. The longer it marinates, the more "pickled" it becomes.
