Carolina Cole Slaw

By Christopher

Bon Appétit | March 1996
by Caroline Belk: Richmond, Virginia


yield: Serves 8

Ingredients

• • 1/2 cup distilled white vinegar
• • 6 tablespoons sugar
• • 6 tablespoons vegetable oil
• • 2 1/2 teaspoons dry mustard
• • 1 teaspoon celery seeds
• • 1 medium cabbage (about 1 1/4 pounds), thinly sliced
• • 1 large onion, thinly sliced
• • 1 large green bell pepper, thinly sliced

Details

Servings 8

Preparation

Step 1

Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)