Ingredients
1/2 c. sugar
3/4 c. cooking oil
1 tsp. celery seed
1/2 c. sugar
1 c. white vinegar
1 tsp. salt
1 small head cabbage
1 small onion
Method
Sources
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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
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring to boil the sugar, vinegar, cooking oil, salt and celery seed; keep warm. Grate cabbage and have a 1/2 cup of sugar ready. Put a layer of slaw in bowl and add a few slices of onion. Sprinkle with some sugar. Continue layers until sugar is used up. Pour hot mixture over this and do not stir. Cover tightly and refrigerate. Stir just before serving.