Ingredients
Method
- Prep. For the dressing, whisk all of the ingredients together in a bowl. Don't skip the mustard. It's the secret ingredient that gives it life. And make sure all the lumps are whisked out.
- Read my article on The Science of Slawsome Slaw. Decide how you want to cut the cabbage, carrots, pepper, and onions: Chopped, grated, or hashed and have at it. I like this recipe best when chopped or grated. Now that you've decided, do it. Add the cabbage, carrots, pepper, and onions to the bowl with the dressing.
- Chill. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. Mix it up occasionally so the dressing doesn't pool at the bottom. Taste the slaw and add more of the seasonings to your preference.
- Serve. When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Optional additions. Add 3 red radishes for a pinch of heat. Add white radishes if you like a jab of favor. Add a small jalapeño if you like a punch of heat. There are some jalapeño flecks in the picture above because that's the way I roll.