A hot sweet-and-sour slaw dressing with German roots — sugar, dry mustard, celery seed, and grated onion dissolved in hot vinegar, then finished with a slow stream of salad oil. Pour over shredded cabbage while still hot.
Ingredients
1¼ c sugar
2 tsp dry mustard
2 tsp salt
2 tsp grated onion
2 tsp celery seed
2 c salad oil
1½ c vinegar
Instructions
In a saucepan, combine sugar, salt, dry mustard, celery seed, and grated onion.
Add the vinegar and bring just to a boil, stirring until the sugar is completely dissolved.
Remove from heat.
Slowly whisk in the salad oil in a thin, steady stream until well blended.
Pour the hot dressing over shredded cabbage and carrots.
Toss well to coat.
Refrigerate for several hours before serving.
Pour it hot: The dressing goes on while still warm — this wilts the cabbage slightly and helps it absorb the flavors.
Make ahead: Best after a few hours in the fridge. Keeps well for several days.
