This is a great way to use up lots of cabbage. It’s delicious, healthy and lasts for up to two weeks in the fridge.

Ingredients

for the salad

1 small head of cabbage, or half a large cabbage (equivalent to the amount you were delivered in the Individual Share this week), shredded. The picture on the right shows you how to core the cabbage before shredding. Cut down either side of the core to separate from the leaves and pull it out.

1 large red onion, finely sliced

1 cup grated carrots (optional)

2 stalks celery, finely sliced (optional)

For the dressing

1/2 cup white sugar

1 cup white vinegar

3/4 cup vegetable oil

1 tablespoon salt

1 tablespoon dry mustard powder (like Coleman’s Mustard Powder, not ground mustard seed)

black pepper to taste

Method

In a large bowl, combine shredded cabbage, sliced onion, grated carrots, and sliced celery. Sprinkle with 1/2 cup sugar, and mix well.
In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil.
Pour hot dressing over cabbage mixture, and mix well.

Tip: if you have a mandoline that will help to speed up the shredding of the cabbage, but be very careful not to slice your fingers. Those things can be crazy sharp.

This recipe will only get better with time as the vegetables marinade in the dressing and you can serve it as a side dish with almost anything.

It makes a lot of servings (about 15), so it’s great for a party, but it might be a bit too much for one or two people to use up before it goes bad. If you want to make it in smaller quantities simply half all the measures; no complicated calculations required.

A cup of grated beets or a mix of red and white cabbage is an excellent addition to this recipe if you want to spice things up a bit with a flash of color.

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