Three-Day Slaw

By dette

This slaw will keep well for three or more days. It is great to have on hand through-out a weekend of houseguests.

Ingredients

• 1 c. cider vinegar
• 1/4 c sugar
• 1 t. dry mustard
• 1 t. celery seeds
• 1 1/2 t. salt
• 1 c. corn or vegetable oil
• 1 small head green cabbage, shredded
• 1 small white onion, halved and thinly sliced
• 1 red bell pepper, sliced thinly
• 1 c. shredded peeled carrot

Details

Servings 8
Preparation time 60mins
Cooking time 510mins

Preparation

Step 1

In a small saucepan over medium ehat, combine the vinegar, sugar, mustard, celery seeds, and salt. bring to a boil, stirring until the sugar is dissolved. Remove from the ehat and add the oil. Cool until jsut warm to the touch, about 30 minutes.
In a large bowl or resealable food bag storage, combine the cabbage, onion, bell pepper, and carrot. pour the warm dressing over the cabbage mixture. Cover and marinate for 8 hours, refrigerated, or up to three days.

To freshen the flavor of this slaw or change it during its long run, stir in an apple cut into matchsticks or thinly sliced fennel bulb and orange segments.