MAKES 8 CUPS
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry. Mayonnaise-based slaws are the norm, but we enjoyed this crisp German-style slaw, dressed with a sweet vinaigrette, at the Historic Turner Restaurant—a former German-American meeting place and gymnasium.
FOR THE DRESSING:
1⁄3 cup distilled white vinegar
1 tsp. dry mustard
1⁄2 tsp. celery seeds
1⁄3 cup sugar
1⁄2 cup vegetable oil
FOR THE COLESLAW:
1⁄2 medium head of green cabbage, cored and finely
sliced (about 7 cups)
1⁄ small head of red cabbage, cored and finely sliced
(about 1 1⁄2 cups)
1 small carrot, trimmed, peeled, and coarsely grated
1. For the dressing: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
2. For the coleslaw: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.