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.
