Nancy St. Amant made the best coleslaw in Baton Rouge. (Ask anybody.) I like to make a giant bowl of it and eat on it for days and days. It’s wonderful. (And you can even freeze it.)<\/p>\n\n\n\n
Ingredients Nancy St. Amant made the best coleslaw in Baton Rouge. (Ask anybody.) I like to make a giant bowl of it and eat on it for days and days. It’s wonderful. (And you can even freeze it.) Ingredients 3\/4 cup Wesson Oil1 cup vinegar1 teaspoon salt1 teaspoon celery salt1 teaspoon mustard 1 large cabbage1 large […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-131","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/mattisch.com\/index.php\/wp-json\/wp\/v2\/pages\/131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mattisch.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/mattisch.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/mattisch.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mattisch.com\/index.php\/wp-json\/wp\/v2\/comments?post=131"}],"version-history":[{"count":3,"href":"http:\/\/mattisch.com\/index.php\/wp-json\/wp\/v2\/pages\/131\/revisions"}],"predecessor-version":[{"id":725,"href":"http:\/\/mattisch.com\/index.php\/wp-json\/wp\/v2\/pages\/131\/revisions\/725"}],"wp:attachment":[{"href":"http:\/\/mattisch.com\/index.php\/wp-json\/wp\/v2\/media?parent=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/strong>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
Instructions
<\/strong>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.<\/p>\n","protected":false},"excerpt":{"rendered":"