German Coleslaw

By exdircomp

Ingredients

• FOR THE DRESSING:
• 1 ⁄3 cup distilled white vinegar
• 1 tsp. dry mustard
• 1 ⁄2 tsp. celery seeds
• Salt
• 1 ⁄3 cup sugar
• 1 ⁄2 cup vegetable oil
• FOR THE COLESLAW:
• 1 ⁄2 medium head of green cabbage, cored and finely
• sliced (about 7 cups)
• 1 ⁄ small head of red cabbage, cored and finely sliced
• (about 1 1⁄2 cups)
• 1 small carrot, trimmed, peeled, and coarsely grated

Preparation

Step 1

1. For the dressing: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.


2. For the coleslaw: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.