1/3cupGerman seasoned vinegar or distilled white vinegar
salt, to taste
7cupsgreen cabbage, cored and finely sliced*
1 1/2cupsred cabbage, cored and finely sliced*
1small 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.
*To save time and for convenience, two bags of Cole Slaw Mix can be substituted for the cabbage, red cabbage and carrots. Cole Slaw Mix can be found in most grocery stores produce department, near the bagged salads.*