German Cole Slaw

Hot Dressing

• 1 cup white vinegar
• ½ cup salad oil — such as vegetable or canola oil
• 2 teaspoons sugar
• ½ teaspoon celery salt
• 1 teaspoon salt (optional) — or to taste
• to taste Black pepper (optional) — to taste

Slaw

• 1 medium head green cabbage — about 2 pounds, cored and very thinly shredded
• ½ white onion — grated or very thinly sliced into rings
• ⅞ cup sugar

1. Prepare the Cabbage: Place the shredded cabbage in a large heatproof mixing bowl, alternating layers with the grated onion or onion rings.1 medium cabbage, ½ onion
2. Add the Sugar: Sprinkle ⅞ cup sugar evenly over the cabbage mixture. Do not stir.7/8 cup sugar
3. Make the Dressing: In a medium saucepan combine the vinegar, salad oil, 2 teaspoons sugar, celery salt, salt, and black pepper. Cook over medium-high heat, stirring occasionally, until the dressing just reaches a boil and the sugar is fully dissolved, about 4–6 minutes. Remove from the heat immediately.1 cup vinegar, ½ cup salad oil, 2 tsp sugar, ½ tsp celery salt, 1 tsp salt, black pepper
4. Pour Over the Hot Dressing: Carefully pour the steaming-hot dressing evenly over the cabbage and onion. Do not stir.
5. Chill the Slaw: Cover the bowl and refrigerate for 3–4 hours, until the slaw is thoroughly chilled and the cabbage is slightly softened but still crisp.
6. Serve: Toss thoroughly to distribute the dressing and accumulated liquid. Taste and adjust the salt and black pepper if needed, then serve cold.