Prep Time: 10 min.
Cook Time: 5 min.
Yield: 4 servings
1 16 oz bag of Tri Blend Cole Slaw
1 small Vidalia onion - finely minced
½ cup white sugar
¼ cup white vinegar
¼ cup apple cider vinegar
6 tablespoons of vegetable oil
1 teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
Black pepper to taste
In a large bowl, combine 1 bag of shredded coleslaw blend with finely minced onion and mix well.
In a small jar with a lid combine sugar, vinegars, oil, salt, onion powder, garlic powder and pepper. Shake for 30 seconds to blend ingredients. Allow dressing to sit at room temperature for at least 10 minutes to meld flavors. Pour dressing over cabbage mixture, and mix well.
MAINE RECIPES > VEGETABLES & SIDE DISHES > BEAN HOLE SUPPER COLESLAW
COURTESY OF GAYWEDDINGSINMAINE.COM
The bean hole supper is a Maine tradition dating back to the early part of the 19th century. Traditional bean hole suppers are served with biscuits, colesalaw, molasses cookies & gingerbread. This old fashion coleslaw recipe calls for a tangy vinegar & oil dressing, and does not include mayonnaise, which is a modern addition.