Monday, October 3, 2011
Oil & Vinegar Cole Slaw
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.
Here's what you need:
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.