Tangy Summer Slaw

People either love or hate cole slaw. Perhaps those who hate it have only had the soggy, tasteless kind they mass produce in a deli. Perhaps the idea of mayonnaise on raw cabbage turns you off? I prefer coleslaw without mayonnaise. Of all the versions of "slaw" I have made, this one is my favorite and just might turn you on to cole slaw! Cool, fresh, crunchy, and perfect for summer. For best results, use the medium-thin blade on a mandolin to sliver the veggies. Optional: Add slivered green or red bell pepper, and radishes. If you prefer more color, substitute red cabbage for half the green cabbage.

This is one of several "slaw" recipes I have on this site. To see others, choose the "salad" label on the right.

Tangy Summer Slaw

1/2 head of green cabbage- thinly slivered with a mandolin (or purchase already chopped)
1/4 of a red onion, thinly slivered
1 carrot- cut into thin matchsticks
1 stalk of celery, sliced paper thin
1/4 cup canola or other mild vegetable oil
1/3 cup apple cider (or rice) vinegar
1.5 T sugar
1 tsp caraway seeds
1 tsp celery seed
1/4 tsp dry mustard
1 tsp salt
1/2 tsp pepper

1. Mix all the veggies together in a bowl
2. Combine "dressing" ingredients in a small bowl and mix thoroughly.
3. Pour dressing over veggies and mix together.

Makes about 6 servings, This will keep in the fridge for a few days.