Recipe by ratherbeswimmin'
Colorful and delicious. Moosewood recipe
Top Review by Yellow Billed Magpie
This is from Moosewood Daily Special, one of my favorite cookbooks.
Yes, the slaw is excellent. The best non-mayo slaw I've found. Its perfect for summer picnics, won't spoil, lasts in the fridge a long time, colorful, tart, crunchy.
I use yellow mustard for a real American flavor.
This is a standard in my house.
- 1 small cabbage, finely shredded (1 lb.)
- 2 celery ribs, halved lengthwise and sliced
- 1 1⁄2 cups shredded carrots
- 1⁄2 red bell pepper, diced
- 1 1⁄2 tablespoons minced red onions
- 1⁄4 cup cider vinegar
- 1 -2 teaspoon sugar
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 -2 teaspoon brown mustard
- Tabasco sauce
- 1⁄4 cup canola oil
Directions See How It's Made
- Add the following ingredients to a large bowl in order listed (do not mix, just pile one on top of the next): cabbage, celery, carrots, bell pepper, and red onions.
- In a smaller bowl, add the vinegar, sugar, and salt; whisk until clear.
- Add in the black pepper, mustard, and Tabasco to taste; stir to mix, then pour on the vegetables.
- In a small skillet, heat the oil until it just begins to smoke.
- Pour hot oil over vegetables, aiming particularly for the onions and pepper.
- Let rest for 3-4 minutes.
- Toss and serve; may refrigerate for later use.