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Tangy Cabbage Slaw

Try this slaw in a Turkey Reuben.

  • Yield: Makes 2 cups
Tangy Cabbage Slaw

Source: Martha Stewart Living, November 2008


  • 1/4 cup white-wine vinegar
  • 3 tablespoons safflower oil
  • 1/4 teaspoon celery seeds
  • 1 teaspoon grainy mustard
  • 1 teaspoon coarse salt
  • 1/2 small head green cabbage, finely shredded (3 cups)
  • 1 medium carrot, coarsely grated


  1. Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine.

  2. Let stand at room temperature for 1 hour before using.

Cook's Note

Cover and refrigerate for up to 1 day (bring to room temperature before using).

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