Coleslaw Sweet and Tangy
Shredded cabbage salted, briefly microwaved and spun dry, then tossed with carrot and a chilled cider vinegar and celery seed dressing.
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Ingredients
- ¼ cup cider vinegar
- 2 tablespoons vegetable oil
- ¼ teaspoon celery seed
- ¼ teaspoon ground black pepper
- ½ large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
- ¼ cup sugar
- 1 teaspoon salt
- 1 large carrot, peeled and grated
Directions
- Combine ¼ cup vinegar, oil, celery seed and pepper.
- Place bowl in the freezer until the vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
- While the mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in a large microwave-safe bowl.
- Cover with a large plate and microwave on high power for about 1 to 2 minutes, until cabbage is partially wilted and has reduced in volume by 1/3.
- Transfer cabbage to a salad spinner and spin until excess water is removed, 10-20 seconds.
- Remove bowl from freezer, add cabbage and carrot, and toss to combine.
- Refrigerate until chilled, about 15 minutes. Toss again before serving.
Notes
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