Cole Slaw, Vinaigrette-Style

Jamie Stolper

This is one of my favorites of my mother-in-law’s recipes. She makes this often during the summer. Although this recipe can be prepared in just minutes if you use a food processor, it tastes better made at least a few hours in advance. You can vary the vegetables if you like – red pepper for green pepper, onions (yellow, red, or sweet) for scallions. You can also experiment with the seasonings – add a touch of garlic or ½ teaspoon mustard seed, for example. There are endless varieties of cole slaw, and they all taste great! (Try a creamy-style cole slaw.)

Ingredients

½ head medium cabbage, sliced (about 4 cups)
3 medium carrots, grated
½ green pepper, chopped
2 scallions, chopped or finely sliced
3/8 cup vegetable oil
½ cup white vinegar
½ cup sugar
½ teaspoon salt
1/8 teaspoon black or white pepper
½ teaspoon celery seed

1. Mix the cabbage, carrots, green pepper, and scallions in a large bowl.
2. Place the remaining ingredients in a small saucepan, bring to a low boil, and stir until the sugar is dissolved.
3. Pour the dressing over the vegetables and stir to combine.
4. Refrigerate for several hours and serve cold.

Makes 6-8 servings.