NANCY ST. AMANT'S COLESLAW
Nancy St. Amant made the best coleslaw in Baton Rouge. I haven't done it for a while, but I used to make a giant
bowl of it and eat on it for days and days. It's wonderful.
3/4 cup Wesson Oil
1 cup vinegar
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon mustard
1 large cabbage
1 large green pepper
1 large onion
1 cup sugar
Heat Wesson Oil, vinegar, salt, celery salt, and mustard to a boil.
Meanwhile, chop cabbage, green pepper and celery. Layer in large bowl. Sprinkle sugar over
top. Pour Wesson Oil mixture over top.
Place in refrigerator for four hours. Remove and stir.
Remains good in refrigerator for two weeks. It also freezes nicely.