Coleslaw

By maredan

Ingredients

• 5 * 5 cups finely shredded cabbage or 1 package (284 g/10 oz) pre-shredded cabbage
• 1 * 1 large dill pickle, chopped
• 3 * 3 green onions, chopped
• 2 * 2 tablespoons chopped flat-leaf parsley
• 1/3 * 1/3 cup rice vinegar
• 2 * 2 tablespoons vegetable oil
• 2 * 2 tablespoons sugar
• 1 * 1 tablespoon whole-grain mustard
• 1 * 1 tablespoon Dijon mustard
• 3 * 3 cloves garlic, finely chopped
• 1 * 1 teaspoon coriander seeds, crushed
• 1 * 1 pinch Salt and pepper

Details

Servings 6

Preparation

Step 1

Directions

1. In a bowl, combine the cabbage, pickle, onion and parsley. Set aside.
2. In a saucepan, bring the vinegar, oil, sugar, mustards, garlic and coriander to a boil. Let simmer for about 3 minutes. Pour over the cabbage mixture. Toss well. Season with salt and pepper.
3. Refrigerate for about 2 hours. Serve with smoked meat sandwiches.