This sweet and tangy vinegar sugar slaw recipe is definitely a crowd pleaser! Serve atop BBQ brisket sandwiches or along with your favorite picnic dish.
Using a mandolin shred cabbage, onion and place in a large bowl.
Julienne carrots using this using the above mandolin or this multi-functional slicer and add to cabbage.
Add 3/4 cup sugar to cabbage and set aside.
In a small pot combine celery seed, salt, mustard and vinegar. Bring to boil and stir in salad oil.
Pour hot mixture over cabbage. Do not stir.
Cover with plastic wrap and refrigerate for at least 24 hours.
Stir before serving and enjoy!