Marinated Confetti Coleslaw Recipe
Ingredients
| 3 1/2 cups coarsely shredded cabbage | ||
| 1 1/4 cups coarsely shredded red cabbage | ||
| 1 cup coarsely shredded carrot | ||
| Celery | 1 Cup (16 tbs), diced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Cider vinegar | 3/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1 1/2 Tablespoon | |
| Dry mustard | 3/4 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Celery seeds | 1/2 Teaspoon | |
| Small red cabbage leaves (optional) | ||
Directions
Combine first 5 ingredients in a large bowl; toss mixture gently, and set aside.
Combine vinegar, sugar, oil, mustard, turmeric, and celery seeds in a small saucepan; bring to a boil over medium heat.
Cook until sugar dissolves, stirring occasionally.
Pour vinegar mixture over cabbage mixture; toss gently to coat.
Cover and marinate in refrigerator at least 8 hours, stirring occasionally.
To serve, place a cabbage leaf on each individual serving plate, if desired.
Toss coleslaw; using a slotted spoon, place 3/4 cup coleslaw onto each cabbage leaf.
Combine vinegar, sugar, oil, mustard, turmeric, and celery seeds in a small saucepan; bring to a boil over medium heat.
Cook until sugar dissolves, stirring occasionally.
Pour vinegar mixture over cabbage mixture; toss gently to coat.
Cover and marinate in refrigerator at least 8 hours, stirring occasionally.
To serve, place a cabbage leaf on each individual serving plate, if desired.
Toss coleslaw; using a slotted spoon, place 3/4 cup coleslaw onto each cabbage leaf.
Chef
