Basic Coleslaw


3 cups shredded green cabbage
2 cups shredded red cabbage
1/2 cup thinly sliced white or red onion (about � onion), rinsed with water
1 cup shredded carrots
1/2 teaspoon salt


1/2 cup white wine vinegar
3 tablespoons sugar
1 teaspoon mustard powder
1 tablespoon celery seed
1/2 cup vegetable oil
freshly ground black pepper

Creamy Dressing:

1/2 cup mayonnaise
1 tablespoon spicy brown mustard
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon celery seed
freshly ground black pepper


Combine the cabbages and onion in a large bowl, and toss with salt. Let the vegetables sit while you prepare the rest of the ingredients. Before dressing the cabbage, drain away any liquid that has accumulated in the bottom of the bowl and add the shredded carrots.

For the Vinaigrette

: In a small saucepan, bring the vinegar, sugar, mustard powder and celery seed to a boil. Stir to dissolve the sugar. Remove the saucepan from the heat and whisk in the vegetable oil. Pour the hot vinaigrette over the cabbage and onions and toss well. Season to taste with salt and pepper, cover and refrigerate

For the Creamy Dressing

: In a separate bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, celery seed salt and pepper. Add the dressing to the vegetables and mix well. Refrigerate until ready to serve.
Serves 6 to 8

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