Follow these steps for perfect results
cabbage
shredded
onion
chopped fine
water
salt
sugar
water
cider vinegar
celery seed
Shred the cabbage.
Chop the onion finely (optional).
Prepare the brine by mixing 2 cups of water and 4 teaspoons of salt.
Soak the cabbage and onion in the brine for 30 minutes.
Drain the cabbage and onion, and rinse briefly.
In a saucepan, combine sugar, 1/2 cup water, cider vinegar, and celery seed.
Bring the mixture to a boil and then let it cool completely.
Add the cooled dressing to the drained cabbage.
Store the coleslaw in a tightly covered container in the refrigerator until ready to serve.
Expert advice for the best results
For a creamier coleslaw, add a tablespoon of mayonnaise.
Adjust the amount of sugar to your liking.
Allow the coleslaw to sit in the refrigerator for at least an hour before serving to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Yes, up to 3 days.
Serve chilled in a bowl. Garnish with a sprinkle of celery seed.
Serve as a side dish with grilled meats.
Pairs well with sandwiches and burgers.
Enjoy as a light lunch.
The sweetness complements the coleslaw.
Discover the story behind this recipe
Often served during Midsummer celebrations.
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