Ingredients

The following ingredients have 4 Servings
  • 1/3 cup German seasoned vinegar or distilled white vinegar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seeds
  • salt, to taste
  • 1/3 cup sugar
  • 1/2 cup vegetable oil
  • 7 cups green cabbage, cored and finely sliced*
  • 1 1/2 cups red cabbage, cored and finely sliced*
  • 1 small carrot, peeled and grated*

Instruction

  • For the dressing: Place the vinegar, mustard and celery seeds into a medium bowl. 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 again with salt to taste and set aside.
  • 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.