Ingredients
1 medium head cabbage, shredded
1 large onion, chopped
3/4 c. sugar
1 tsp. dry mustard
1 c. vinegar
3/4 c. salad oil
1 tsp. salt
1 tsp. celery seed
Method
Sources
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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine cabbage and onion in bowl and top with sugar. Bring to a boil vinegar, oil, salt, dry mustard, celery seed and 2 teaspoons sugar. Pour over cabbage while hot. Cover and let stand 4 to 6 hours, then drain off all juice. Mix and serve. Store in refrigerator. Slaw is better after 2 or 3 days. Will keep up to 3 weeks in refrigerator.