Marinated Confetti Coleslaw
|Coarsely shredded cabbage||3 1⁄2 Cup (56 tbs)|
|Coarsely shredded red cabbage||1 1⁄4 Cup (20 tbs)|
|Coarsely shredded carrot||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 1⁄2 Tablespoon|
|Dry mustard||3⁄4 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Celery seeds||1⁄2 Teaspoon|
|Red cabbage leaves||4 Small (Optional)|
Combine first 5 ingredients in a large bowl; toss mixture gently, and set aside.
Combine vinegar, sugar, oil, mustard, turmeric, and celery seeds in a small saucepan; bring to a boil over medium heat.
Cook until sugar dissolves, stirring occasionally.
Pour vinegar mixture over cabbage mixture; toss gently to coat.
Cover and marinate in refrigerator at least 8 hours, stirring occasionally.
To serve, place a cabbage leaf on each individual serving plate, if desired.
Toss coleslaw; using a slotted spoon, place 3/4 cup coleslaw onto each cabbage leaf.