On the Menu Today~
German Style Coleslaw
Here in Wisconsin we love a good Friday Night Fish Fry and
what goes with battered fried fish?
Coleslaw, of course…..that and
tarter sauce and buttered rye bread.
German-Style Coleslaw is made with a fantastic homemade vinegar/oil dressing.
We used a German Seasoned Vinegar by Hengstenberg.
You can also use distilled white vinegar.
We normally prefer a creamy style coleslaw but
after trying this recipe we might have changed our minds.
This recipe makes a tangy, slightly sweet dressing,
that goes perfect with the crisp cabbage and carrots.
The dressing consists of vinegar, dry mustard, celery seeds,
salt, sugar and vegetable oil. Even my 4 year old grand-daughter
loved this coleslaw, she ate two bowls!
- 1/3 cup German seasoned vinegar or distilled white vinegar
green cabbage, cored and finely sliced*
1 1/2 cups
red cabbage, cored and finely sliced*
carrot, peeled and grated*
- For the dressing: Place the vinegar, mustard and celery seeds into a medium bowl. Whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved.
- Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season again with salt to taste and set aside.
- For the coleslaw: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.
two bags of Cole Slaw Mix can be substituted for the cabbage, red cabbage and carrots.