SLAW:

1 head green cabbage, finely chopped (about 5 cups)
1/4 head red cabbage, finely chopped (about 1 cup)
1 carrot, shredded

Toss the green cabbage, red cabbage, and carrot in a large bowl.

DRESSING:

2 cups apple cider vinegar
2 cups sugar
1 1/2 tbsp. canola oil or other mild vegetable oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3/4 tsp. celery seed
1/2 tsp. Kosher salt, finely ground
1/2 tsp. ground black pepper
1/4 tsp. chopped garlic

In another large bowl, mix the dressing ingredients, stirring until the sugar is dissolved.

Use a measuring cup to transfer half of the dressing to the bowl with the cabbage and carrots.

Toss with clean hands or a large spatula to combine. Keep adding dressing, A cup at a time, but be careful not to drench the cabbage.

Note: You may not need all of the dressing; any leftovers can be saved, in a covered container in the refrigerator, for up to 5 days and used as a dressing for salad or a marinade for vegetables.

Serves 10 to 12.

Variation: For a creamy version, mix 1 cup of the dressing with 1 cup of Hellmann's mayonnaise or Miracle Whip salad dressing.

Submitted by: Rusty Barton