Marilyn Martin's Recipe

German Coleslaw

Category: Recipes

German Coleslaw

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

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.

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.