German Style Coleslaw

On the Menu Today~
German Style Coleslaw

Here in Wisconsin we love a good Friday Night Fish Fry and
what goes with battered fried fish?
Coleslaw, of course.....that and
tarter sauce and buttered rye bread.

German-Style Coleslaw is made with a fantastic homemade vinegar/oil dressing.
We used a German Seasoned Vinegar by Hengstenberg.
You can also use distilled white vinegar.

We normally prefer a creamy style coleslaw but
after trying this recipe we might have changed our minds.
This recipe makes a tangy, slightly sweet dressing,
that goes perfect with the crisp cabbage and carrots.
The dressing consists of vinegar, dry mustard, celery seeds,
salt, sugar and vegetable oil. Even my 4 year old grand-daughter
loved this coleslaw, she ate two bowls!

German-Style Coleslaw

Ingredients

• 1/3 cup German seasoned vinegar or distilled white vinegar
• 1 teaspoon dry mustard
• 1/2 teaspoon celery seeds
• salt, to taste
• 1/3 cup sugar
• 1/2 cup vegetable oil
• 7 cups green cabbage, cored and finely sliced*
• 1 1/2 cups red cabbage, cored and finely sliced*
• 1 small carrot, peeled and grated*

Cooking Directions

1. For the dressing: Place the vinegar, mustard and celery seeds into a medium bowl. Whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved.
2. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season again with salt to taste and set aside.
3. For the coleslaw: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

*To save time and for convenience,
 two bags of Cole Slaw Mix can be substituted for the cabbage, red cabbage and carrots.

Cole Slaw Mix can be found in most grocery stores produce department,

near the bagged salads.*

Cabbage, Carrot, Vinegar, Oil, Sugar, German