Catchy Coleslaw

This cole slaw has a vinaigrette-style dressing instead of a traditional creamy dressing. It would be good for picnics or where a salad needs to sit out. If you like vinegar-based dressings, this one can be addictive.

source	Allrecipes.com
categories	salad, side dish
yield	Serves 8
prep time	30 min
total time	3 hr 5 min

INGREDIENTS

6 cup shredded green cabbage

1 ½ cup shredded carrot

1 cup shredded red cabbage

½ cup shredded onion

¼ cup kosher salt

1 cup cider vinegar

1 cup white sugar

1 Tbsp celery seed

1 Tbsp dry mustard

¼ cup vegetable oil

ground black pepper to taste

INSTRUCTIONS

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.

NOTES

Use your food processor for the shredding. It cuts down the time quite a bit as well as makes a nice texture of a longer shred versus tiny grated bits of cabbage. You can use less sugar, about 3/4 cup if desired.