Tangy Cabbage Slaw

By beltranm

Try this slaw in a Turkey Reuben.

Makes 2 cups

Ingredients

• •1/4 cup white-wine vinegar
• •3 tablespoons safflower oil
• •1/4 teaspoon celery seeds
• •1 teaspoon grainy mustard
• •1 teaspoon coarse salt
• •1/2 small head green cabbage, finely shredded (3 cups)
• •1 medium carrot, coarsely grated

Details

Adapted from marthastewart.com

Preparation

Step 1

•Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine.
•Let stand at room temperature for 1 hour before using, or cover and refrigerate for up to 1 day (bring to room temperature before using).