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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 1/2 pounds green cabbage, cut into 1-inch chunks |
1 (1 1/4 pounds) vidalia or other sweet onion, cut into 1-inch pieces |
1 pound carrots, cut into 1/2-inch pieces |
3 celery ribs, cut into 1/2-inch pieces |
1 cup sugar |
1 cup distilled white vinegar |
3/4 cup peanut oil |
1 teaspoon dry mustard powder |
1 teaspoon celery seeds |
1 teaspoon kosher salt |
1/2 cup flat-leaf parsley leaves, chopped |
Directions:
1. Working in batches, pulse the vegetables in a food processor until finely chopped. Transfer to a large bowl and toss well. Stir in the sugar.
2. In a small saucepan, combine the vinegar, oil, dry mustard, celery seeds and salt and bring to a boil. Pour the dressing over the slaw and toss well. Refrigerate overnight. Just before serving, drain the slaw and stir in the parsley.
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