Cabbage and Carrot Slaw from Epiphany Dining Hall at the Minnesota State Fair

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Epiphany Dining Hall Cabbage and Carrot Slaw

Served at the Epiphany Dining Hall at the Minnesota State Fair.
Servings: 0
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Ingredients

  • 1 large head cabbage
  • 3 medium carrots
Dressing
  • 2 cups salad oil
  • 1½ cups sugar
  • 1½ cups apple cider vinegar
  • ½ cup onion, chopped
  • 1 tablespoon salt
  • 1 tablespoon celery seed
  • Paprika

Instructions

  • Mix dressing ingredients in a blender or large, deep mixing bowl. Blend or mix until well combined. Dressing does not have to be refrigerated. It is better if made a couple of days in advance.
  • Shred cabbage and carrot in a large bowl. Toss well with enough dressing to coat. Adjust seasonings to taste.
  • Garnish with a sprinkling of paprika.
Read more about the history of the Dining Halls at the Minnesota State Fair