Mike's Crunchy Cole Slaw
1 head green cabbage, finely chopped (about 5 cups)
1/4 head red cabbage, finely chopped (about 1 cup)
1 carrot, shredded
Dressing:
2 cups apple cider vinegar
2 cups sugar
1-1/2 tablespoons canola or other mild vegetable oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3/4 teaspoon celery seed
1/2 teaspoon kosher salt, finely ground
1/4 teaspoon chopped garlic
Toss the green cabbage, red cabbage, and carrot in a large bowl.
Make the dressing. In another large bowl, mix the dressing ingredients, stirring until the sugar is dissolved.
Use a measuring cup to transfer half of the dressing to the bowl with the cabbage and carrots.
Toss with clean hands or a large spatula to combine.
Keep adding dressing, 1/4 cup at a time, but be careful not to drench the
cabbage. You may not need all of the dressing, any leftovers can be saved,
in a covered container in the refrigerator, for up to 5 days and used as a
dressing for salad or a marinade for vegetables.
Variation: For a creamy version, mix 1 cup of the dressing with 1 cup
of Hellmann's/Best Food's mayonnaise or Miracle Whip salad dressing.
Serves 10 to 12