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
  1. Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
  2. 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.
  3. 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.