Merridee's Breadbasket Swedish Coleslaw

Merridee’s Breadbasket is this quaint little lunch place in Historic Franklin, TN.  Their food is wonderful and they sell their cookbook. This is so good I could eat it every day.   Mother made this for me as a child and we always called it refrigerator slaw, because it keeps for days in the fridge.

I adapted their recipe from the cookbook, adding a red pepper and substituting Splenda for the sugar.  There is no oil in this, just water, so it’s very low calorie.  This is so good, I won’t ever try another coleslaw recipe again.  But I’m a vinegar girl, I’ve never been a fan of mayo coleslaw.  Hubby's the mayo guy, he doesn’t even like vinegar slaw, but he loves this.

Here’s my modified recipe:

1 head of cabbage, or 2 packages of coleslaw mix

1 onion
1 red bell pepper

Chop all in the food processor

1.25 cups of Splenda
3/4 cup water
1/2 cup cider vinegar
2 tsp. celery seed
1 tsp. pepper 

Place cabbage, onion and pepper in a brine of :

3 cups water
4 teaspoons of salt

Let soak for 30 minutes and rinse well.

Combine the rest of the ingredients, since you are using Splenda, it dissolves and you don’t need to heat this on the stove.

Add to drained cabbage, taste to see if it needs more salt or Splenda, put it in jars and it keeps for days in the fridge.  This makes 2 quarts.

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This is Merridee’s original recipe:

1 quart shredded cabbage

1 medium onion, finely chopped

1 cup sugar

1/2 cup water

1/2 cp cider vinegar

1 teaspoon celery seed

Place cabbage and onions in a brine of:

2 cups water

4 teaspoons salt

Let soak for 30 minutes and rinse well.

Combine sugar, water, cider vinegar ad celery seed and cook until sugar dissolves.  Allow to cool and add to drained cabbage and store in the refrigerator.