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Cole Slaw, Forgiving (P, KLP, TNT)
Source: Adapted by me from "The Best Recipe," by Cook's Illustrated
Serves: 8

1 pound or about 6 cups of cabbage, finely shredded
1 large carrot, finely grated
1/2 cup sugar
2 tsp. kosher salt or 1 tsp. table salt
6 tbsp. vegetable oil
1/4 cup cider vinegar
Black pepper, to taste
Red bell peppers, thinly sliced
1/4 tsp. celery seed (optional)

Toss these together and place in colander over a bowl and allow to drain for at least one hour and up to 4 hours.

DO NOT RINSE! The sugar keeps the salt from making the mix bitter.

Toss with the oil and vinegar. Season with black pepper. At this point, add the red pepper.

Put into as wide a container as you can because it is best to stir every hour or so to blend as the juices drain.

Poster's Notes:
I have a #1 mm disk for shredding the cabbage.

I like the contrast of grated and shredded which is why the cabbage is shredded and the carrot grated.

I don't use the celery salt. I use canola oil.

Supposedly, it keeps 2 days. I made it once for a party, miscalculated and instead of doubling, I quadrupled! It was great 7 days later.

It is very forgiving because you can add vegetables to it.

Posted by Fredericka Cohen, Z'L

Nutritional Info Per Serving: N/A