Cole Slaw
Description
Makes 1.5 quarts- this freezes really well and is good to have on hand. It’s better than bottled, in part because you can make it just the way you like it.
Ingredients
- 2 cups red cabbage (shredded)
- 2 cups green cabbage (shredded)
- 2 cups carrots, preferably Nantes (grated peeled)
- ½ cups sweet onion (finely minced)
- ⅓ cups red wine vinegar
- ¼ cups sugar
- 1 tablespoon Dijon mustard (such as Edmond Fallot green peppercorn Dijon)
- ⅔ cups olive oil
- 1 tablespoon caraway seeds
- Salt and freshly ground black pepper, to taste
Instructions
Toss both kinds of cabbage, the grated carrots, and minced onion together in a large bowl. Reserve.
In a small bowl, whisk together the vinegar, sugar, and mustard; season with salt and pepper. Slowly whisk in the oil to form a fairly thick and creamy dressing. Taste and correct the seasoning as necessary.
Pour half of the dressing over the vegetables in the bowl. Sprinkle on the caraway seeds and toss well. Taste; add additional dressing as you like. Cover and refrigerate for up to 4 hours. Allow to return to room temperature before serving.
