COLESLAW (NO MAYO)

SERVES: 2

INGREDIENTS:

1/2 C          Cider vinegar

2 TBSP      Sugar

2 TBSP      Oil

1/2 tsp.       Dry mustard

1/4 head    Cabbage (green, but add a little red cabbage for color)

3              Green onions

1/4 C         Shredded carrots

1 tsp.         Celery seeds

1/2 tsp.       Freshly ground black pepper

1/2 tsp.      Sea or Kosher salt

       

DIRECTIONS:

Combine first 4 ingredients (in glass or plastic container) and whisk until sugar is dissolved.  Set aside.

Slice cabbage very thinly and separate.  Place in a glass or plastic bow. 

Slice green onions LENGTHWISE into quarters.  They cut into 1” lengths. (no green tops)  Sprinkle over cabbage.  Add carrots, celery seeds, pepper and salt.  Toss to blend. 

Add dressing SPARINGLY to bowl, tossing to coat.  (Don’t drown the veggies – the dressing will keep in the fridge for a week in a non-metallic container)

Refrigerate slaw until ready to serve, tossing a few times.  Taste test for salt and pepper and adjust to taste.

Great with BBQ