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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Prep time does not include chilltime Ingredients:
1/3 cup distilled white vinegar |
1 teaspoon dry mustard |
1/2 teaspoon celery seed |
salt |
1/3 cup sugar |
1/2 cup vegetable oil |
1/2 medium green cabbage, cored and finely sliced about 7 cups |
1 small red cabbage, about1 1/2 c cored and finely sliced |
1 small carrot, trimmed peeled and coarsely grated |
Directions:
1. DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
2. COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.
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