WHY I LOVE THIS RECIPE: Back in the early-mid 1960’s, my family had a place on Birch Lake, which is in Cass County MI. It was less than an hour’s drive from our home, so we spent a lot of time there in the summers. My favorite part of the drive was stopping at a drive-through ice cream place that served “two tops”–cones with one bottom that split into 2 tops so we could have 2 scoops side-by-side. Quite a novelty in those days! After doing a few chores, we kids spent much of our days playing tether ball, exploring in the nearby woods, water skiing, swimming, fishing, sailing and generally enjoying the outdoor life with friends we’d make around the lake.
True to its name, Birch Lake cole slaw was a recipe my mom (or my aunt) got from a neighbor on the lake. I couldn’t remember which neighbor, but my older cousin Ken could, and it turned out to be our next-door neighbor, Mr. Fulmer. Ken’s family co-owned the house with our family, as did a 3rd family, but I don’t recall that 3rd family ever coming up when we were there. My mom and Ken’s mom were as close as can be, so our two families were often there together.
Birch Lake Cole Slaw
Ingredients
- 1 lg cabbage
- 1 onion
- ¾ cup sugar
- ⅔ cup vinegar
- 1 tsp celery salt
- 1½ tsp salt
- 1 tsp dry mustard
- ½ cup salad oil
Instructions
- Shred the cabbage and onion. then put in a large bowl and mix with the sugar.
- Bring the vinegar, celery salt, salt and dry mustard to a boil. After it comes to a boil, add salad oil and bring back to boiling.
- Pour liquid over ingredients in a bowl and mix well.
- Chill, preferably overnight.
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