Sweet And Sour Cabbage Slaw

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large, non-reactive bowl, combine the shredded cabbage, sliced onion, and sliced green bell pepper.

   Ca. 15 min.

   Kokkens note: Using a mandoline can help you get very thin, uniform slices for the vegetables, but a sharp knife works just as well.

2. 2

   In a small saucepan, combine the white vinegar, vegetable oil, granulated sugar, salt, celery salt, and mustard powder.

   Ca. 1 min.

3. 3

   Place the saucepan over medium-high heat and bring the mixture to a rolling boil, whisking occasionally to ensure the sugar and salt dissolve completely.

   Ca. 4 min.

   Kokkens note: Once it boils, remove it from the heat immediately to prevent the sugar from caramelizing.

4. 4

   Carefully pour the hot dressing over the cabbage mixture in the bowl.

   Ca. 1 min.

5. 5

   Toss well with tongs or two large spoons until all the vegetables are evenly coated with the dressing.

   Ca. 2 min.

   Kokkens note: The vegetables will seem voluminous at first but will wilt down as they marinate.

6. 6

   Cover the bowl and refrigerate for at least 4 hours before serving to allow the flavors to meld.

   Ca. 4 t.

   Kokkens note: For the best flavor and texture, let it marinate overnight.