Catchy Coleslaw

1. Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.

2. Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.

3. Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

Cook's Note:

Use your food processor for the shredding. It cuts down the time quite a bit as well as makes a nice texture of a longer shred versus tiny grated bits of cabbage. You can use less sugar, about 3/4 cup if desired.

Editor's Note:

The nutrition data for this recipe includes the full amount of the salt. The actual amount of the salt consumed will vary.