Description
This cole slaw has a vinaigrette-style dressing instead of a traditional creamy dressing. It would be good for picnics or where a salad needs to sit out. If you like vinegar-based dressings, this one can be addictive.
Ingredients
- 6 cups shredded green cabbage
- 1 ½ cups shredded carrot
- 1 cup shredded red cabbage
- ½ cup shredded onion
- ¼ cup kosher salt
- 1 cup cider vinegar
- 1 cup white sugar
- 1 tablespoon celery seed
- 1 tablespoon dry mustard
- ¼ cup vegetable oil
- ground black pepper to taste
Instructions
- Toss green cabbage
- carrot
- red cabbage
- and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
- Heat cider vinegar
- sugar
- celery seed
- and dry mustard together in a small saucepan over medium-low heat
- stirring until sugar has dissolved. Remove from heat and let cool.
- Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 3 hrs 5 mins
Servings: 8