Overnight Coleslaw with Mustard Seed

By blum099

Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: Serves 22
The cabbage releases water as it sits; I recommend making the coleslaw the day before you plan to serve it.

Ingredients

• For the Dressing:
• 1 head green cabbage, cored and sliced thin
• 2 carrots, peeled and grated
• 1 medium white onion, diced
• 1 cup white wine vinegar
• 3/4 cup canola oil
• 1/2 cup honey
• 1 tablespoon lemon juice
• 2 tablespoons mustard seeds
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black

Preparation

Step 1

In a large, nonreactive mixing bowl, combine the cabbage, carrots and onion.


FOR THE DRESSING:
In a nonreactive saucepan over medium heat, mix the vinegar, oil, honey, lemon juice, mustard seeds, salt, and pepper. Bring to a boil, stirring often. Take the dressing off the heat; immediately pour it over the vegetables. Toss well, cover, and refrigerate for at least 6 hours (overnight is best) before serving.


Serving Size = 1/2 cup


an add cooked shrimp and red peppers