1 head green cabbage, cored and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 medium onion, peeled and thinly sliced
1 1/2 cups shredded carrots
2 tsp kosher salt
1 tsp white pepper
1 cup apple cider vinegar
1 cup sugar
1 tsp dry mustard powder
2 tsp celery seed
1/2 cup vegetable oil
1/4 cup finely chopped green onion tops
2 tbls chopped fresh parsley
In a large non reactive bowl, combine cabbage, bell
pepper, onion and carrot. Season with salt and pepper. Cover with plastic
wrap and set in the fridge for at least one hour.
Meanwhile, combine the vinegar, sugar, mustard and celery seed in a small
pan and bring to a boil. Stir this periodically to dissolve the sugar. Once
it comes to a boil and the sugar is dissolved, remove from heat and let cool.
When cool, take slaw mixture out of the fridge and pour the sauce mix over it.
Add the 1/2 cup oil, green onion tops and parsley. Toss to combine. Let sit
in fridge for 2-4 hours to mellow.
This recipe is courtesy of Emeril LaGasse. It's so good and only gets
better as it ages a day or two. It's wonderful for picnics or backyard BBQ's since there is no mayo in it. Enjoy!
Recipe submitted by Susan Devries
Copyright 2013 Nexstar Broadcasting, Inc. All rights reserved.