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Coleslaw 64

Make Coleslaw 64 at home with Cider Vinegar, Celery Seed Crushed, Salt, Vegetable Oil, and Sour Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 1/2 tsp
• 2 tsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Place in a large serving bowl.

2. 2

   Place the jalapeno in the bowl of a food processor or blender.

3. 3

   Add the garlic, vinegar, mustard seed and celery seed; pulse to puree.

4. 4

   Add the salt, sugar and cayenne.

5. 5

   With the machine running slowly, drizzle in the vegetable oil.

6. 6

   Add the sour cream and pulse to combine.

7. 7

   About 1 hour before serving, toss the cabbage with the dressing and refrigerate.

8. 8

   Taste, then add more salt, sugar and/or vinegar if desired.

9. 9

   Serve cool or at room temperature.