I hate mayo.

This weekend Aud made the MOST DELICIOUS cole slaw I’ve ever had.  It was mayo free and Kelly approved:

1/2 cup granulated sugar

1/2 cup cider vinegar

3 tablespoons vegetable oil

1 tablespoon celery seeds

1 tablespoon mustard powder

Salt and freshly ground black pepper to taste

1 (2-pound) head green cabbage, cored and shredded

1 small red onion thinly sliced

1 large green bell pepper, seeds and ribs removed, and thinly sliced   

Combine the sugar, vinegar, and oil in a small saucepan, and bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and stir in the celery seed, mustard, salt and pepper. Simmer for 2 minutes, stirring occasionally. Combine the cabbage, onion, and green pepper in a large mixing bowl. Toss the salad with the hot dressing. Allow the slaw to sit at room temperature for 2 hours, tossing it occasionally. Refrigerate the slaw for 3 to 4 hours. Drain well before serving. Note: The slaw can be made a day in advance and refrigerated, tightly covered with plastic wrap. Makes 8 to 10 servings