German Coleslaw

German Coleslaw
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.
Yield: makes 8 CUPS

FOR THE DRESSING:

  • 13 cup distilled white vinegar
  • 1 tsp. dry mustard
  • 12 tsp. celery seeds
  • Salt
  • 13 cup sugar
  • 12 cup vegetable oil

FOR THE COLESLAW:

  • 12 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

Instructions

  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.