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
How to Make It
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.
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