Recipes:
## **Tri-Colored Slaw**
*Serves 6*
### **Ingredients**
* 1 small head green cabbage
* ½ small head red cabbage
* 1 cup shredded carrots (about 2 medium)
* ¾ cup cider vinegar
* ⅓ cup water
* ⅓ cup sugar
* 1 teaspoon celery seeds
* 1 teaspoon salt
* 3 tablespoons vegetable oil
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### **Make Ahead**
This slaw will keep for **3 days** in the refrigerator.
It will turn pink after **8 hours**, but the taste will not be affected.
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### **Directions**
1. **Prepare vegetables.**
Coarsely shred cabbage.
Combine shredded cabbage and carrots in a large bowl with a tight-fitting lid.
2. **Make dressing.**
Combine vinegar, water, sugar, celery seeds, and salt in a small saucepan.
Bring to a boil, stirring until sugar dissolves completely.
Remove from heat.
3. **Combine.**
Blend oil into hot sugar mixture.
Add to cabbage mixture; mix well.
Cover tightly.
4. **Chill.**
Chill slaw until serving time, turning and shaking bowl occasionally to coat slaw with dressing.
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### **Variation**
For an interesting flavor variation, try substituting **caraway seeds** for the celery seeds.
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### Make It Quicker
For the crispest slaw, immerse the shredded cabbage and carrots in ice water and soak for **1 hour**.
Drain and spin the vegetables dry before adding the dressing ingredients.
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