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Categories:
white wine vinegar sugar coarse salt celery paprika ground black pepper cayenne pepper olive oil green cabbage purple cabbage carrots
Viewed: 15 - Published at: 4 years agoIngredients
- 12 cup white wine vinegar
- 12 cup sugar
- 34 teaspoon coarse salt
- 12 teaspoon celery seed
- 12 teaspoon paprika
- 12 teaspoon ground black pepper
- 18 teaspoon cayenne pepper
- 14 cup olive oil
- 1 lb shredded green cabbage or 12 large cabbage
- 1 lb shredded purple cabbage or 12 large cabbage
- 2 carrots, shredded
Method
- Combine vinegar, sugar, salt, celery seed, paprika, black pepper, & cayenne in a blender; blend on low speed until sugar is dissolved.
- With blender running, slowly pour oil through top of lid, processing until dressing is combined.
- Set aside.
- Combine shredded cabbage and shredded carrots in a separate large bowl.Add dressing, tossing to combine.
- Refrigerate for 2 hours, tossing occasionally, before serving.
