This no-mayo kind of slaw was and still is commonly called "health salad" in Delis in the Northeast. There are different combinations of vegetables that you will find in different areas but most of them are very similar.
You can call it health salad or kosher slaw or just yummy. You can vary the amounts of sugar and salt till you get the taste you like best. This is a great salad to take to a potluck or a picnic or to serve along with BBQ, fried chicken or cheeseburgers.
Make it the day before you plan to serve it. It needs to marinate overnight for the flavors to bloom and the salad to be nice and crisp.
You can add or subtract the vegetables in the slaw. For instance, I like to take the stems of broccoli, peel them and shred them and add them to coleslaw. You could also use jicama, or what ever your imagination can come up with.
Recipe By : Sitara
Serving Size : several Preparation Time :20 minutes plus overnight
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 med head cabbage -- shredded (use purple and/or green)
2 medium carrots -- sliced thin
2 medium stalks of celery -- sliced thin
1 small green pepper -- sliced thin
1 small red pepper -- sliced thin
1 small yellow pepper -- sliced thin
2 medium cucumbers -- peeled and diced
1/2 cup sugar
1/4 cup water
1/2 cup oil (olive or canola)
1 large red or white onion -- halved and sliced thin
3/4 cups vinegar
1/4 teaspoon salt
Mix liquids. Add to vegetables and let stand in fridge overnight.
Since the vegetables are, essentially, pickled, this slaw will keep for several days in the refrigerator.