Sweet Coleslaw

Sweet coleslaw is a type of cabbage salad, or slaw, that is popular in the Midwestern section of the United States. This recipe comes directly from Chef Brad's father, Dan Harvey, in Macedonia, Iowa.

6 to 8 servings

• Onion, chopped -- 1/2
• Sugar -- 1 cup
• Dry mustard -- 2 teaspoons
• Celery seed -- 1-2 teaspoons
• Salt and pepper -- to season
• Cider vinegar -- 1/2 cup
• Oil -- 1/2 cup
• Cabbage, shredded -- 1 head

Method

1. Place the onion, sugar, mustard, celery seed, salt and pepper into a blender and puree on high. With the blender still running, slowly pour in the oil through top opening. Adjust seasoning of the emulsified dressing to taste.
2. Place the shredded cabbage in a large bowl and toss it with the dressing. Cover and chill well before serving.

Variations

• If you don't have celery seed, substitute 1 stalk of chopped celery.
• Add more or less mustard to make the dressing more or less spicy.
• If you are making the slaw ahead, keep the cabbage and the dressing separate. Toss them together about 15-20 minutes before serving. This keeps the slaw from becoming too soggy.