© John Kernick
- TOTAL TIME:
- SERVINGS: 8
Linton Hopkins calls this vinegary slaw a maceration salad, because it sits overnight to develop its superbly tangy flavor. “I love mayonnaise, but for buffets, I get disturbed by having a lot of mayonnaise-heavy things sitting out in the summer sun,” he says.
- 3 1/2 pounds green cabbage, cut into 1-inch chunks
- 1 very large Vidalia or other sweet onion (1 1/4 pounds), cut into 1-inch pieces
- 1 pound carrots, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/2-inch pieces
- 1 cup sugar
- 1 cup distilled white vinegar
- 3/4 cup peanut oil
- 1 teaspoon dry mustard powder
- 1 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/2 cup chopped flat-leaf parsley leaves
- Working in batches, pulse the vegetables in a food processor until finely chopped. Transfer to a large bowl and toss well. Stir in the sugar.
- In a small saucepan, combine the vinegar, oil, dry mustard, celery seeds and salt and bring to a boil. Pour the dressing over the slaw and toss well. Refrigerate overnight. Just before serving, drain the slaw and stir in the parsley.