Sweet and Sour Maple Coleslaw

This is one of those recipes that's become a family classic. My mom makes for nearly every family gathering - no matter the time of year. It's great for summer picnics because it won't spoil like a mayonnaise based coleslaw. It's almost always guaranteed to be gobbled up - we've learned to make nothing less than a double batch. 

Maple Coleslaw

 Adapted from Pamela Anderson's "A Perfect Recipe"

1 ½ lbs (1/2 a head) red or green cabbage finely shredded

1 large carrot peeled and grated

½ cup granulated maple sugar

2 tsp kosher salt

¼ tsp celery seed

½ cup olive oil

¼ cup maple, rice wine or apple cider vinegar

Black pepper to taste

1. In a colander set over a medium bowl,  toss cabbage and carrot with sugar, salt and celery seed. Let stand until the cabbage has wilted (between 1 and 4 hours). 
2. Drain the liquid from the bowl. Rinsing the cabbage and drying
3. Transfer the cabbage and carrot mixture to a bowl and add oil and vinegar. Mix to coat and season to taste. Add a little more maple sugar if necessary. 
4. Cover and refrigerate until you're ready to serve. It can be made up to 5 days in advance.