Carolina Slaw

We were invited to a potluck a couple weeks ago, and decided it was time to use the giant head of red (purple?) cabbage we'd been saving for about a month. Saving for what we didn't know, but when the potluck came up, inspiration struck. We would make coleslaw. Neither of us had ever done this before, however, so a search for a recipe was next. By pure luck, we struck gold.

Crunchy. Tangy. Not too sweet. This coleslaw is awesome. So good, that the entire bowl was consumed at the dinner, and there weren't that many people there. We cannot really take any credit for this feat, but we thank the creator of Carolina Slaw.

This recipe is easy, but it isn't fast, given the amount of chopping and shredding you need to do.

Carolina Slaw

Picture perfect purple.

Serves a bunch. Six to ten.
You will need:

1 large head cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 large carrots, grated

Dressing:
1 cup sugar
1 tsp salt
2/3 cup veggie oil
1 tsp dried mustard (we used 2-3 tsp honey mustard)
1 tsp celery seed
1 cup apple cider vinegar

1) Combine all chopped, shredded and grated veggies in a large bowl.

Beautiful veggies all piled up!!

2) Combine all of the dressing ingredients in a saucepan. Bring to a boil, then reduce to simmer and stir until all sugar is dissolved. Pour over veggies, toss well until veggies are evenly coated.

3) Cover and chill 1-2 hours, if you want it cold. We simply covered it, still warm, and took it to the potluck. It was delicious warm/room temperature too!