An delicious coleslaw, more tart and tangy then average. This is best made a day ahead (up to a week) of serving to give the flavors time to meld together.

INGREDIENTS:

1 Medium Green cabbage shredded
½ Medium Red cabbage shredded
1 Large Red onion diced
1 Cup Grated carrot
2-3 Stalks Celery diced
2 Cups White sugar, divided
½ Cup White vinegar
½ Cup Apple cider vinegar or red or white wine vinegar
¾ Cup Vegetable oil
1 Tablespoon Salt (or to taste)
1 Tablespoon Dry mustard
1 Tablespoon Black pepper (or to taste)
Tabasco to taste

INSTRUCTIONS:

Prep Time: Approximately 20 minutes, serve 24 hours later. 1. In a large bowl, combine cabbages, onion, carrot, and celery. Sprinkle with 1 cup of sugar. Toss well.

2. In a saucepan, combine 1 cup of sugar, the vinegars, and the balance of the ingredients. Bring to a boil.

3. Pour hot dressing over cabbage mixture and mix well.

4. Refrigerate for at least 24 hours. Pour any excess juice before serving.

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Submitted by Chef Lee Bordelon