Tangy Cole Slaw

Cole slaw has become one of my new favorites. There are so many ways to change it up. Here's an Asian take with peanuts. And the one I always fix with barbecue. It's such an easy thing to throw together when you're at a loss for a green vegetable or salad substitute.

Here's one more take on the classic. I adapted it from a Martha Stewart recipe. It's perfect in the turkey reuben I posted right after Thanksgiving.


Tangy Cole Slaw
Makes two cups.

1/4 cup white-wine vinegar
3 tablespoons safflower oil (or olive or canola)
1 teaspoon celery seeds
1 teaspoon grainy mustard
1 teaspoon coarse salt
1 teaspoon garlic pepper
1 teaspoon sugar
1/2 small head green cabbage, finely shredded (3 cups)
1 medium carrot, coarsely grated
(Or substitute half of a bag of pre-shredded cole slaw mix for the cabbage and carrots.)


Whisk vinegar, oil, celery seeds, mustard, salt, garlic pepper, and sugar in a medium bowl. Add cabbage and carrot, and stir to combine.

Let stand at room temperature for 1 hour before using, or cover and refrigerate for up to 1 day (bring to room temperature before using).