Crunchy Cole Slaw

1 head green cabbage, finely chopped (about 5 cups)
1/4 head red cabbage, finely chopped (about 1 cup)
1 carrot, shredded

Dressing:

2 cups apple cider vinegar
2 cups sugar
1-1/2 tablespoons canola or other mild vegetable oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3/4 teaspoon celery seed
1/2 teaspoon kosher salt, finely ground
1/4 teaspoon chopped garlic

Toss the green cabbage, red cabbage, and carrot in a large bowl. Make the
dressing. In another large bowl, mix the dressing ingredients, stirring
until the sugar is dissolved. Use a measuring cup to transfer half of the
dressing to the bowl with the cabbage and carrots. Toss with clean hands
or a large spatula to combine. Keep adding dressing, 1/4 cup at a time,
but be careful not to drench the cabbage. You may not need all of the
dressing, any leftovers can be saved, in a covered container in the
refrigerator, for up to 5 days and used as a dressing for salad or a
marinade for vegetables.

Variation: For a creamy version, mix 1 cup of the dressing with 1 cup
of Hellmann's/Best Food's mayonnaise or Miracle Whip salad dressing.

Serves 10 to 12


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