German Coleslaw

Name: German Coleslaw
Total time: PT0D0H0M
Yield: makes 8 CUPS
Ingredients: 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; 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

Serves
makes 8 CUPS

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

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Instructions

Step 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.

Step 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.

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.
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.