So. Before all the yelling starts…
No. I do not know if this is an “authentic” Hungarian recipe.
The recipe came from a vintage site that dated from 1971 – so – more than likely not a true take on Hungarian cabbage salad. I know for a fact that this is little like the salad my Bulgarian friend makes, but…
That does not take away from the fact that this is one fine coleslaw.
I also made a few changes to the original recipe – using rice vinegar instead of *white?* I don’t know, the recipe just said “vinegar” – and adding poppy seed, because, why not?
•1/2 bag coleslaw mix
•Diced red onion
•1/3 cup mayonnaise
•1 tbsp rice vinegar
•1 tbsp sugar
•1/2 tsp salt
•1/2 tsp celery salt
•1/2 tsp poppy seed
Whisk the dressing together together in a large bowl, then add the coleslaw mix and onion and toss to coat.
Cover and stash in the fridge until needed.
We actually used this as the base for teriyaki tacos using leftover marinated pork.