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German Slaw |
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| Ingredients: |
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
1/3 cup distilled white vinegar
1 teaspoon dry mustard
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1/2 teaspoon celery seed
salt
1/3 cup sugar
1/2 cup vegetable oil
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| Procedures: |
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.
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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| Notes: |
2020-06-27: I used cider vinegar rather then white vinegar. Cut too large, with insufficient sauce for the quantity of cabbage. Needs help.
2020-06-18: Added to our cookbook.
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07/06/2020
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