Name: Cabbage Slaw with Vinegar Dressing
Prep time: 45 min
Total time: 45 min
Yield: 6
Ingredients: ½ head green cabbage; ½ head red cabbage; 2 large zucchini; 3 small carrots; 1 medium onion; 1 cup distilled white vinegar; 1 tablespoon granulated sugar; 2 tablespoons Raye’s Mustard (I used Sweet and Spicy); ¼ teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Ingredients

Scale

½ head green cabbage
½ head red cabbage
2 large zucchini
3 small carrots
1 medium onion
1 cup distilled white vinegar
1 tablespoon granulated sugar
2 tablespoons Raye’s Mustard (I used Sweet and Spicy)
¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Using the side of a box grater with the largest holes, grate the red and green cabbage, zucchini, which can be peeled or unpeeled, and the carrots. Place them in a large bowl. Thinly slice the onion into half moons, first cutting it in half.
In a medium bowl, mix together the vinegar, sugar, mustard, salt, and pepper. Stir to combine. Add the dressing to the vegetables and mix until fully coated.
Refrigerate at least 1 hour before serving. May be stored for up to 2 days in the refrigerator with plastic wrap covering the bowl. (I usually eat it a couple of nights). It gets better after the flavors have time to marinate and blend.

Prep Time: 45 mins