Beer makes batters better, meat more tender, and sauces more flavorful.
German Coleslaw
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- #124058
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
FOR THE DRESSING
1/3 cup distilled white vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seeds
salt
1/3 cup sugar
1/2 cup vegetable oil
FOR THE COLESLAW
1/2 head green cabbage, cored and finely sliced
1/2 head red cabbage, cored and finely sliced
1 small carrot, trimmed, peeled, and coarsely grated
directions
For the dressing: Put the vinegar, mustard, and celery seeds into a medium bowl and 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 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.
added by
marmar3854
nutrition data
Nutritional data has not been calculated yet.
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