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
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
- 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).
- Drain the liquid from the bowl. Rinsing the cabbage and drying
- 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.
- Cover and refrigerate until you're ready to serve. It can be made up to 5 days in advance.
