German Coleslaw
I like this because it in not too sweet and it tastes fresh for a while as long as everything is covered in the dressing. Visually you are aiming for mostly white cabbage, with red cabbage and just dots of orange carrot.
instructions
step 1
Dressing:
step 2
Put vinegar, mustard, and celery seeds into medium bowl and whisk to combine.
step 3
Add sugar and whisk vigorously until dissolved.
step 4
Pour vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and dressing appears smooth
step 5
Season with salt.
step 6
For the coleslaw:
step 7
Put green and red cabbages and carrots into a large bowl.
step 8
Add the dressing and toss well to combine.
step 9
Put coleslaw in the refrigerator, up to 1 day before use.
step 10
Serve chilled.
ingredients
FOR THE DRESSING:
1⁄3 cup distilled white vinegar
1 tsp. dry mustard
1⁄2 tsp. celery seeds
Salt
1⁄3 cup sugar
1⁄2 cup vegetable oil
FOR THE COLESLAW:
1⁄2 medium head of green cabbage - cored and finely sliced
1 small head of red cabbage - cored and finely sliced
1 small carrot - trimmed, peeled, and coarsely grated
tools
cutting knife
cutting board
small whisker
measurement cup and teaspoon
large bowl
medium bowl