Tangy slaw

June 6, 2007

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

1. In a large bowl combine the vinegar, oil, mustard, sugar, Tabasco, salt, and pepper. Stir well.

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