Old-Fashioned Coleslaw with Celery Seed Dressing

An old-fashioned coleslaw dressed with oil and vinegar. Good for buffets or potlucks, as it can be served at room temperature. Adapted from an old Betty Crocker cookbook. Makes 6 servings.

The recipe may be easily multiplied for large groups, but you would really want a food processor to shred or chop your cabbage.

Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.

1 tsp. salt
1/2 tsp. celery seed*
1/4 tsp. freshly ground black pepper
1/2 tsp. dry mustard
2 Tablespoons sugar
1/4 cup chopped green pepper or Ancho or Pasilla chiles (optional)
1 Tablespoon chopped pimento or red bell pepper (optional)
2 Tablespoons minced scallions or 1 tsp. instant minced onion
3 Tablespoons vegetable oil
1/3 cup cider or white vinegar
4 cups finely shredded or chopped cabbage.

Mix dry seasonings and sugar in the bottom of a large bowl. Add other ingerdients in order listed, mix well. Cover and refrigerate for at least 3 hours. Drain just before serving. Garnish with watercress if desired.

You may also mix the seasonings, sugar, onion, oil and vinegar together and allow flavors to blend before adding to cabbage and other vegetables. This is a good option if you wish to make less salad at one time or if your electricity is out and you cannot refrigerate the salad to blend the flavors. Most of the ingredients, other than the cabbage, can be kept in the pantry for emergencies. Cabbage keeps in a cool place longer than most vegetables.

* If whole celery seed is a little too strong for you or if you're short on time to blend the flavors of the salad, substitute 1 1/4 teaspoons celery salt for salt and celery seed.