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Sweet and Sour Cole Slaw

12 December

Makes 8 or more servings

Yes, another cole slaw! I am particularly fond of this one, so I am sharing …

1 large head cabbage, quartered, cored, and shredded
2 cups yellow onions, peeled and sliced paper-thin
1/4 cup sweetener (or to your taste)
1/4 cup mild honey
2 teaspoons firmly packed brown sugar
1 tablespoon sea salt
1 teaspoon dry mustard
2/3 cup bland oil (such as grapeseed)
1 cup apple cider vinegar
1 teaspoon celery seeds

1. Place cabbage in a very large bowl and arrange the onion slices on top of the cabbage.
2. Sprinkle with the sweetener and drizzle with the honey, without stirring.
3. Combine the brown sugar, salt, dry mustard, oil, vinegar, and celery seeds in a small saucepan and bring to a boil. Pour over the cabbage and onions. Stir everything together and let sit at least 4 hours.

As slaw marinates, its apparent volume will shrink by at least half. Transfer to a glass dish and store in refrigerator, covered and use as needed. It will keep 2 weeks.

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