4 cups shredded green cabbage
2 carrots grated
4-6 green onions
1/2 red pepper julienned
other fresh vegetables as available and desired, creativity is encouraged!
(I often add cauliflower and brocolli broken into very small florets, especially nice if boiling water is poured over top and let sit for 5 minutes before draining and then adding to the rest of the ingredients)
Toss ingredients well, set aside.
Dressing
1/4 cup each white vinegar and sugar
1 tablespoon vegetable oil
1 teaspoon Dijon mustard
1/2 teaspoon celery seeds
1/4 teaspoon each salt and black pepper
To prepare dressing, combine all ingredients in a small saucepan, heat over medium-high heat until mixture comes to a boil and sugar dissoves. Add to cabbage mixture and stir until well blened. Cover and chill about 2 hours. Keeps well in the refridgerator for several days.
8 servings
I’ve often made coleslaw without any of the sugar in the dressing, and ended up with just a very strong salad dressing on top of cabbage. Maybe the sugar would add that sweetness that makes coleslaw so tasty to eat.
I’m wondering if you need to put 1/4 cup of it in though. Seems like a lot to me!