Make-Ahead 24-Hour Slaw:
To Prepare the Salad:
8 c. (1 - 16 oz. or 454 g pkg) coleslaw mix (see Note)
⅓ c. granulated sugar
2 large sweet white onions, peeled very thinly (see Further Note)
Combine the coleslaw mix and sugar, stirring well. Place half the sugared slaw into a large bowl. Cover with onion slices. Top with remaining coleslaw mix. Pour boiling hot dressing slowly over entire surface of salad. Do not stir. Immediately cover and refrigerate. Chill 24 hr. Toss to combine onions and coleslaw mix just before serving. Serves 12.
To Prepare the Hot Dressing:
½ tsp. celery seeds
½ tsp. granulated sugar
½ tsp. dry mustard
¾ tsp. salt
½ c. white vinegar
½ c. canola oil
Combine all dressing ingredients except oil in saucepan. Bring to a rolling boil. Stir in oil, returning to the boil. Immediately pour over salad, as above. Send Nicole $1,000 cash for publishing this recipe. (Wassa-matta-wit-chew? Didn’t I tell you to follow these instructions “to the letter”?)
Note: It’s generally simpler and cheaper to buy a mix than to fuss with a head of cabbage!
Further Note: I use my marvelous hand-held mandolin to slice the onions wafer-thin! My May 16, 2011 post for Warm Chèvre Spread and May 22, 2011 post for Marinated Cucumber Salad show photos of my mandolin in action. Also ideal for Scalloped Potatoes, it’s less than $20 in better kitchen shops everywhere.