Catchy Coleslaw Recipe
- 6 cups shredded green cabbage
- 1 1/2 cups shredded carrot
- 1 cup shredded red cabbage
- 1/2 cup shredded onion
- 1/4 cup kosher salt
- 1 cup cider vinegar
- 1 cup white sugar
- 1 tablespoon celery seed
- 1 tablespoon dry mustard
- 1/4 cup vegetable oil
- ground black pepper to taste
- 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.
