Coleslaw (live)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Medium grated cabbage, red |
| Or green or a combination of | ||
| Both | ||
| 1 | cup | Grated carrot |
| 2 | tablespoons | Cider vinegar |
| 1 | tablespoon | Superfine sugar |
| 2 | teaspoons | Dijon mustard |
| ¼ | cup | Plus 1 tablespoon olive oil |
| Salt and freshly ground | ||
| Black pepper | ||
| 2 | teaspoons | Celery seeds |
Directions
In a large bowl combine the grated cabbage and carrot. In a small bowl combine the vinegar and sugar, stirring until the sugar dissolves.
Mix in the mustard, olive oil, salt and pepper. Mix in celery seeds. Pour the dressing over the cabbage, tossing to coat.
Cover and chill for 2 hours before serving.
Yield: 4 to 6 servings
COOKING LIVE SHOW #CL9160
Recipe adapted from Jean Anderson, "The American Century Cookbook"