8 servings
Bon Appetit magazine
3/4 cup coarsely grated onion (grated on large holes of box grater)
3/4 cup vegetable oil
1/4 cup ketchup
3 tbsp apple cider vinegar
1 tbsp sugar
1 1/2 tsp celery seeds
1 medium head of green cabbage, cored, thinly sliced (about 10 cups)
2 cups coarsely grated peeled carrots (about 3 large)
Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours.
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