To make a classic coleslaw dressing, combine 2/3 cup of mayonnaise, 2 tablespoons of vinegar and 2 tablespoons of oil. Whisk in 2 1/2 tablespoons of granulated sugar, 1/2 teaspoon of celery salt and 1/4 teaspoon of salt. Toss 6 cups of shredded cabbage with the dressing, and refrigerate it.Continue Reading
Alternatively, try a variation on the classic by making a tangy vinegar slaw. Combine 3 tablespoons of extra-virgin olive oil with 1 cup of apple cider vinegar, 1 cup of granulated sugar, 1 teaspoon of minced garlic, 1 teaspoon of ground black pepper and 1 teaspoon of celery seeds. Prepare the cabbage by finely shredding 1 large head, and toss it with 1 large grated carrot and 1 finely sliced onion.
Toss the vegetables with 2/3 cup of sugar and 1/3 cup of kosher salt to get rid of excess moisture. Let the mixture sit for five minutes, and transfer it to a strainer. Rinse the vegetables thoroughly to remove the excess sugar and salt before transferring the veggies to a baking sheet lined with paper towels. Blot the cabbage mixture dry, transfer it to a large serving or mixing bowl, and pour the dressing over the mixture. Toss the slaw with tongs to coat all of the vegetables, and adjust the seasoning as desired.Learn more about Cooking