Vinegar Coleslaw

Ingredients

• •4 cups thinly sliced green cabbage, loosely packed (about 10 ounces)
• •1 medium carrot, peeled and coarsely grated (about 1/2 cup)
• •2 scallions, thinly sliced (about 1/4 cup)
• •3 tablespoons apple cider vinegar
• •2 tablespoons olive oil
• •2 teaspoons granulated sugar
• •1 teaspoon Dijon mustard
• •1/2 teaspoon celery seed
• •1/2 teaspoon fine salt
• •1/4 teaspoon freshly ground black pepper

Instructions

1. 1

   Slice the vegetables

   Remove the cabbage core and slice the leaves into ribbons about 1/8 inch wide. Measure 4 loosely packed cups into a large bowl. Add the grated carrot and sliced scallions; toss to combine.

   
2. 2

   Whisk the dressing

   In a small bowl or measuring jug, whisk the cider vinegar, olive oil, sugar, Dijon mustard, celery seed, salt, and black pepper for about 30 seconds, until the sugar dissolves and the dressing looks evenly combined.

   
3. 3

   Toss, rest, and serve

   Pour all the dressing over the vegetables. Toss thoroughly for 1 minute, lifting from the bottom to coat the cabbage evenly. Let stand for 10 minutes, then toss again. Taste and adjust the salt if needed. Lift into a serving bowl with serving spoons, leaving excess liquid behind.