Winter vegetables such as carrots, onions and cabbage are very economical and they keep well.
- Portion size 6 servings
- 6 cups cabbage (about 1/2 a head)
- 1 1/2 cup grated carrots (about 2 carrots)
- 1 onion
- 1/4 cup granulated sugar
- 1/4 cup vinegar
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
Dressing: In small saucepan, bring sugar, vinegar, mustard, celery seeds and salt to boil. Stir in oil and return to boil, boil for 30 seconds. Immediately pour over vegetables and toss lightly; taste and adjust seasoning with salt and pepper. Serve immediately or cover and refrigerate for up to 8 hours.