German Slaw

Do you ever get weary of cutting salads in the winter? I don't know why I think about it more in the winter. Maybe it's because during the spring and summer my garden is always producing a new kind of vegetable or green for us to enjoy.


May I introduce you to a salad that will brighten your winter salad blues? It's full of color and bold on flavor. It's kind of like pickled cabbage and kind of like coleslaw. I make this regularly now and my girls eat it too. I've been gifting my big sisters a jar here and there and they have become regular fans.


Oh and I forgot to mention it has a nice crunch...







German Slaw

Makes 2 quarts


Print Recipe


1 medium head cabbage, finely sliced

2 large carrots, grated

2-3 bell peppers, finely sliced

1 medium onion, diced


1½ cups apple cider vinegar

1 cup oil (grapeseed, sunflower, or canola) It should be a neutral-tasting oil

1 cup sugar

1½ tsp. salt

1 tsp. celery seed

1 tsp. mustard seed


Prepare your vegetables as stated and place them in a heat-safe bowl.


In a saucepan combine vinegar, oil, sugar, salt, celery seed, and mustard seed. Bring to a good rolling boil. Pour hot dressing over vegetables and stir well. Cool to room temperature and pack into glass jars. Cover with jar lids and then refrigerate.


This slaw will keep for several weeks in the refrigerator.


Enjoy!

Hope


I'd love to hear feedback if you make this recipe! I'll take the good and the bad:) Tag recipes on Instagram with #hopestable.

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