Homemade coleslaw

I love vinegar coleslaw.  Probably more than creamy coleslaw, maybe because it’s not as common.  I had thought on several occasions that I would make my own, but I never got around to it.  Well two weeks ago in my Green Grocer delivery, I had two heads of cabbage.  I also had a ton of zucchini so I made a lasagna that week and still had the cabbage, so my first attempt at coleslaw.  I modified a few recipes I read through based on what I had on hand.  What I used:

<![if !supportLists]>·         <![endif]>Splash of red wine vinegar

<![if !supportLists]>·         <![endif]>1 ½ cups of regular vinegar

<![if !supportLists]>·         <![endif]>¾ cup sugar

<![if !supportLists]>·         <![endif]>½ cup of vegetable oil

<![if !supportLists]>·         <![endif]>~ 1 tbsp. mustard

<![if !supportLists]>·         <![endif]>~ 2 tsps. mustard seeds

<![if !supportLists]>·         <![endif]>~ 1 tsp. dill

<![if !supportLists]>·         <![endif]>~ 1 tbsp. celery seed

<![if !supportLists]>·         <![endif]>2 heads of cabbage

I boiled all the ingredients and poured it over the cabbage, stirred it about 12 hours later and ate today about 24 hours later.  Of course with 2 heads of cabbage, I’ll probably be eating it all week. 

Things I would change:

<![if !supportLists]>·         <![endif]>Cut the sugar down to 1/3 cup or less

<![if !supportLists]>·         <![endif]>Use apple cider vinegar

<![if !supportLists]>·         <![endif]>Cut the oil down to a tablespoon or two.  It’s not bad as is, just overtakes the vinegar a bit

<![if !supportLists]>·         <![endif]>Add more mustard, dill and celery seed

<![if !supportLists]>·         <![endif]>Add some salt….this probably doesn’t apply to everyone but Im a salt addict. 

I’d probably also find a way to shred it, instead of me chopping it.