Deli Style Coleslaw

When I was young I would watch my Aunt Marion make coleslaw in her restaurant. When she made it it would be chopped finer and this would just be the first stage before mixing it and adding mayonnaise. I liked it better without the mayo.

This will stay crisp for days, it is good as a side, or on a pulled pork sandwich. If you want, you can chop the cabbage finer and add mayo after draining the marinated cabbage

Deli style Coleslaw

1 head Cabbage

1 large Carrot

1 onion

2 tblsp salt

2 cups white sugar

1 cup white vinegar

1/2 cup vegetable oil

Directions

Cut the cabbage in half, cut each half into 3 wedges. Remove the core and slice the cabbage thinly.Place the cut cabbage in a bowl.

Grate the carrot, place in the bowl. Then cut the onion 2 half, thinly slice the onion. Place in the bowl.

Sprinkle the salt over the cabbage. Pour the sugar on the cabbage. Try to keep the sugar all in the center so it forms a small mound. Wet the sugar with the vinegar. Pour the oil over the wet sugar.

Place a plate over the top of of the cabbage. Quite a bit of liquid will come out of the cabbage.

Let set for 3 or 4 hours on the counter, longer if place in the refrigerator Mix the cabbage, and sugar, then drain.

The coleslaw will hold in the refrigerator for a week or more when made like this.