Vinegar-based cole slaw

By Anonymous -
I cobbled this recipe together from a couple of different recipes (my friend Amy's and Emeril's recipe, found here) into exactly what I was looking for.

1 small head cabbage, cored and sliced thinly
1 half vidalia onion, sliced thinly
1 red bell pepper, sliced thinly
1-2 c. shredded carrots (depends on how much you like carrots)
1/4 c. hot water
3/4 c. cider vinegar
1/3 c. oil
not quite 1/2 c. sugar
1 tsp. ground mustard
1 tsp. celery seeds
1 tsp. kosher salt

Put all the vegetables in a really large bowl. (I actually mixed it in my soup pot, then transferred into a bowl) In a separate bowl, mix the hot water and sugar until sugar is dissolved, then add the cider vinegar, oil, mustard, celery seeds and salt. Stir to combine.
Pour the vinegar mixture over the vegetables, stir well to coat. Cover with plastic wrap (or the lid of the bowl) and refrigerate. Is best made 12-24 hours ahead of time, because flavors will meld. Will last up to a week in the fridge.

Comments

donnusha said…
Some chopped cilantro or parsley makes this delicious salad even better.
6:52 PM
Anonymous said…
I took the base of this recipe and modified it a little. It was GREAT!! Used everything from the recipe as stated except:
1) Used a bag of slaw and a head of Nappa Cabbage chopped instead of head of cabbage
2) Only used a 1/4 cup of sugar
3) Used roasted red peppers from a jar
4) Added a small can of sweet corn
5) Plus a handfull of cilantro chopped (excellent idea from previous contributor)
10:24 PM
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