Ingredients
- 1 mind eco-friendly cabbage, cored and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 1/2 cups shredded carrots
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked white-colored pepper
- 1 cup apple cider vinegar treatment
- 1 cup sugar
- 1 teaspoon dry mustard powder
- 2 teaspoons celery seeds
- 1/2 cup vegetable oil
- 1/4 cup finely chopped eco-friendly onion tops
- two tablespoons chopped fresh parsley leaves
Directions
Inside a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season using the pepper and salt and canopy with plastic wrap. Refrigerate for one hour before proceeding.
Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a tiny saucepan and produce to some boil. Stir the vinegar periodically to dissolve the sugar. When the sugar is dissolved, remove in the heat. Take away the cabbage in the refrigerator and pour the vinegar over the top cabbage. Add some oil, eco-friendly onions and parsley, and toss well to completely combine.
Cover with plastic wrap and return the cabbage towards the refrigerator. Allow slaw to sit down for two or three hrs before serving, stirring from time to time. Serve with barbecue.
Recipe thanks to Emeril Lagasse, 2005