There were a lot of things about summer camp we loved: swimming, hanging out with friends, hiking through the woods, and enjoying a good meal in the cafeteria. One of the staples of those great lunches was Camp Coleslaw, which always helped us feel refreshed and reenergized for any new activity. The crunchy, tangy, and sweet mixture of cabbage, onion, and pepper didn’t even need mayonnaise; it was so flavorful and bright all on its own! Sometimes, the best thing in life is to serve yourself a big bowl of Camp Coleslaw and just jump onto the next adventure!
Ingredients
- 1 1/2 cups sugar
- 3/4 cup white vinegar
- 3/4 cup olive oil
- 1 tablespoon salt
- 1 teaspoon celery seed
- 1 medium head cabbage, shredded
- 1 large onion, chopped
- 1 medium green pepper, chopped
Directions
Step 1 –In a small saucepan, combine the sugar, the white vinegar, the olive oil, the salt, and the celery seed.
Step 2 –Bring the mixture to a boil.
Step 3 –Cook and stir the vinegar mixture until the sugar is dissolved, about 1-2 minutes.
Step 4 –Transfer the vinegar mixture away from the heat and cool completely, about 20 minutes.
Step 5 –In a large bowl, toss the cabbage, the onion, and the green peppers with the dressing.
Step 6 –Refrigerate the coleslaw, covered, for at least 2 hours and up to overnight.
Step 7 –Serve chilled.
