Tangy slaw
Serves 6
| 1/2 | cup cider vinegar |
| 1/4 | cup canola oil |
| 2 | tablespoons grainy mustard |
| 2 | tablespoons sugar |
| 1 | teaspoon Tabasco sauce |
| Salt and pepper | |
| 1/2 | head Savoy cabbage, very thinly sliced |
| 1/2 | head red cabbage, very thinly sliced |
| 1 | large sweet onion, very thinly sliced |
2. Add the green and red cabbages and the onion. Use tongs to toss the mixture thoroughly. Press a plate on top of the slaw and weigh it down with several cans. Let sit at room temperature at least 1 hour and for up to 3 hours.
3. Stir the slaw and taste for seasoning . Add more sugar, salt, or pepper, if you like. Keri Fisher 
© Copyright 2008 Globe Newspaper Company.
