Aunt Ella's Cabbage Salad

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According to family tradition my great-aunt ella invented this. It may have started as a farm-style, vinegar slaw. However, my mother remembers that when bottled lemon juice became available they substituted lemon juice for vinegar in a number of recipes. My mother dislikes mayonnaise so this was the only slaw i knew growing up and i waited to post it until i could talk to her and get the accurate, unaltered recipe.

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Steps

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Grate cabbage.

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Combine cabbage , green pepper , celery , garlic powder , celery seed , salt , and pepper.

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Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.

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Toss with oil and lemon juice.

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Refrigerate for at least an hour.

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Taste , and adjust flavors.

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It should be noticeably lemony but the garlic should be an undertone.

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Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.

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But i do not recommend pre-sliced , bagged cabbage / slaw mix because it is too dry.

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Ingredients

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head of cabbage, green pepper, celery, garlic powder, celery seed, salt, fresh ground black pepper, canola oil, lemon juice