Monday, November 24, 2014

Coleslaw from the Pine Island Catholic Church

When our children were young our neighbors the Regniers would invite us to the fall festival at the Pine Island Catholic Church. Pat Regnier was able to share the recipe for the delicious cole slaw they served year after year.

Enjoy this traditional slaw passed down from generation to generation.


  1. Large head of cabbage, shredded finely
  2. One green pepper chopped fine
  3. One small onion, diced
  4. One cup celery, chopped fine
  5. 1 cups sugar
  6. 1/2 cup white vinegar
  7. 1 teaspoon salt
  8. 1 teaspoon celery seed
  9. 1/2 teaspoon mustard seed
  1. Combine cabbage, peppers, onion and celery. 
  2. Combine sugar, vinegar, salt, celery seed, and mustard seed to form a dressing.
  3. Mix vegetable mix and dressing thoroughly.
  4. Let stand for 2 hours before serving.
You can use a smaller head of cabbage and make a smaller batch. Cutting the other ingredients in half.

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