1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded (or 1 head radicchio for a spicy kick)
1/2 medium red onion, thinly sliced
1/2 cup white vinegar*
1/4 cup honey
1/4 cup oil
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Allow the dressing to cool slightly. Pour the dressing over the cabbage. Toss to combine.
Allow the slaw to cool, then refrigerate until cold. Serve chilled.
*Apple cider vinegar gives this a slightly sweeter note, if you prefer.
Makes 10-12 servings
...one plate at a time.
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Back in the 70s, I worked as a bartender in a small motel restaurant/bar. The chef would call for some “Hotel slaw” which we made once a week. It would easily keep for two weeks, it just didn’t last that long. The recipe was fairly simple, two cups of red wine vinegar, one cup of canola oil, half a cup of sugar – or to taste, and a heaping tablespoon of celery seed. Boil it hard for 5 minutes.
It was poured hot over two cabbages, thin sliced, and one really big Spanish onion, thin sliced. Sometimes chef would add a shredded carrot for color. Then it was parked overnight in the walk-in cooler.
Back in the 70s, I worked as a bartender in a small motel restaurant/bar. The chef would call for some “Hotel slaw” which we made once a week. It would easily keep for two weeks, it just didn’t last that long. The recipe was fairly simple, two cups of red wine vinegar, one cup of canola oil, half a cup of sugar – or to taste, and a heaping tablespoon of celery seed. Boil it hard for 5 minutes.
It was poured hot over two cabbages, thin sliced, and one really big Spanish onion, thin sliced. Sometimes chef would add a shredded carrot for color. Then it was parked overnight in the walk-in cooler.