German Slaw

← salads
A delicious coleslaw with the best of both slaw worlds: vinegar and mayo.
From the kitchen of: Alicia Corbin
1 med. head of cabbage, chopped (or one 16oz bag of coleslaw mix)
1 med. sweet onion, finely chopped
2 c. shredded carrots
¾ c. pepper, finely chopped

Marinade:
½ Tbsp. Celery seeds
1 c. sugar
1 c. vinegar, apple cider
1 tsp. salt

1½ c. mayo (great with homemade Mayonnaise

Combine cabbage, green pepper, onion, and carrots. Mix well and set aside. In a small saucepan mix sugar, vinegar, salt, and celery seeds. Bring to a boil. Stir until sugar is dissolved. Once marinade comes to a boil and sugar is dissolved, pour syrup over vegetable mixture. Refrigerate for 24 hours. Drain off marinade, add mayo, mix well, and serve.

Alicia and Erik like this variation:
2 16oz bags of slaw to the following marinade

1 tsp. Celery seeds
1/4 c. sugar
1 c. vinegar, apple cider
1 tsp. salt