This recipe is modified from Favorite Mexican Cookin’ by Angelita Guerrero that my paternal grandmother Hazel picked up at The Alamo almost 40 years ago. Mom made it several times when I was a kid. It’s the reason why, to this day, I favor oil-based slaw over the kind loaded with mayo.
This is one recipe that tastes best if you make it a few days in advance. It keeps well in the fridge for several days. This pretty slaw is delicious alone or served with roast beef or barbecue.
Yields enough slaw for a small army
1 head cabbage, chopped
1 small jar pimientos, drained
1/2 cup green pepper, diced
1/2 cup orange pepper, diced
1/4 cup onion, diced
2/3 cup extra virgin olive oil
1/4 tsp. garlic salt
1 cup apple cider vinegar
2 Tbsp. sugar
1 1/2 Tbsp. salt
Combine vegetables in a large bowl. Set aside.
Combine dressing ingredients in a pan. Bring to boil and pour over vegetables, stirring as you go. Cool and refrigerate.