This recipe is courtesy of Zack's mom. Neither of us like mayo based slaw. This recipe, however, is made for just about every event we have. The pictures are for a double batch, so don't pay attention to the proportions.
1 bag of pre-cut cabbage/carrot mix
3/4 cup sugar
1 cup red wine vinegar
3/4 cup vegetable oil
1 tsp ground mustard
1 tsp celery seed
1 tsp salt
Wash your slaw mix (a salad spinner comes in handy here), drain, and set aside.
Add all of the other ingredients together in a medium saucepan. Bring that to a boil.
You want to whisk it a bit to make sure the salt dissolves. Maybe not this much. Zack got a little whisk happy.
Now, pour that over the cabbage.
Give it a good stir.
And, that's it. Cover it and pop it in the fridge overnight, or at least a few hours.
Enjoy!
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