Coleslaw (live)

Yield: 4 servings

Measure Ingredient
3½ cup Medium grated cabbage, red
\N \N Or green or a combination of
\N \N Both
1 cup Grated carrot
2 tablespoons Cider vinegar
1 tablespoon Superfine sugar
2 teaspoons Dijon mustard
¼ cup Plus 1 tablespoon olive oil
\N \N Salt and freshly ground
\N \N Black pepper
2 teaspoons Celery seeds

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


Recipe adapted from Jean Anderson, "The American Century Cookbook"

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