Red Cabbage Coleslaw Recipe
Ingredients
| 1 kg/2 lb red cabbage | ||
| Onions | 2 Large | |
| Celery seed | 1 Teaspoon | |
| 225 g/8 oz sugar | ||
| Seasoning | ||
| Pepper | 1 Teaspoon (For the dressing:) | |
| Dry mustard | 1 Teaspoon (For the dressing:) | |
| 300 ml/1/2 pint white wine vinegar | ||
| 300 ml/1/2 pint corn oil | ||
Directions
1. Discard the coarse outer leaves of the cabbage.
2. Cut into quarters, remove core and shred cabbage finely.
3. Peel and thinly slice the onions.
4. Place these in a large bowl; sprinkle with celery seed, sugar and a little seasoning.
5. To make the dressing, blend the pepper and mustard together and place in a saucepan with the vinegar. Bring quickly to the boil.
6. Add the corn oil, mix together and pour over the cabbage.
7. Toss the cabbage in the dressing.
8. Leave to stand for 1 day before serving, stirring occasionally.
2. Cut into quarters, remove core and shred cabbage finely.
3. Peel and thinly slice the onions.
4. Place these in a large bowl; sprinkle with celery seed, sugar and a little seasoning.
5. To make the dressing, blend the pepper and mustard together and place in a saucepan with the vinegar. Bring quickly to the boil.
6. Add the corn oil, mix together and pour over the cabbage.
7. Toss the cabbage in the dressing.
8. Leave to stand for 1 day before serving, stirring occasionally.
Chef
