14 Day Coleslaw

My Grandma made this a few weeks ago when I was at her house for supper, and not only was it delicious, but she told me it keeps for a solid 2 weeks in the refrigerator. It has that nice, guilty sweet-and-sour coleslaw taste, and if you wanted, I think you could sub out part of the oil for mayonnaise, or add a touch of mayonnaise when you're serving it to have the creamy coleslaw. (Extra guilty. I did that one night.) Anyway, I really like it. It's very simple. It keeps a long time. (This was the major draw for me, as I am entering term paper month). And it's an easy vegetable to serve when you don't want to actually make anything. The recipe asks for a cup of oil, and I used that much, but I would probably try it with less this time. Most of the liquid you can drain out when you serve it, and the extra oil isn't really necessary, but either way will be tasty. Also, it tastes much better after a 1-2 days. The flavors blend into the cabbage, and it gets a little less crunchy. So if you feel like the taste isn't fully developed when you first make it, that's because it probably isn't. It will taste better once it's sat a while.

Ingredients:
1 head of Cabbage, finely sliced
4 large carrots, shredded
1 large onion, finely diced
1 cup vinegar
1 cup sugar
1/2 - 1 cup canola oil
1 tbsp salt
1 tsp mustard powder

Directions:
 - Mix the vegetables in a large mixing bowl and divide between 2 or 3 large jars (2 quart jars).
 - Bring the vinegar, sugar, salt, and mustard powder to a boil in a small pot, and take off the of the heat.
 - Stir the oil into the wet mixture, and immediately, pour into the cabbage jars and close the lids. The cabbage will soften slightly from the heat. Shake the jars, or turn upside down a few times, to mix the brine around with the vegetables a few times over the next hour or so.

And that's it!

It will keep in the fridge for about two weeks (maybe a little longer), and it will taste better after a day or so, once the flavors soak into the vegetables.

Enjoy!