Coleslaw with Minus 8 Vinegar
For the Dressing:
¼ cup Minus 8 Vinegar
¾ cup Apple cider Vinegar
1 cup sugar
3 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic (about 1 medium clove)
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds
For the Slaw:
1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandolin or by hand
1 large carrot, peeled and grated on the large holes of a box grater
1 medium yellow onion, finely sliced on a mandolin or by hand
2/3 cup sugar
1/3 cup kosher salt
1. For the Dressing: Whisk together vinegar, sugar, oil, garlic, black pepper, and celery seeds in small bowl.
2. For the Slaw: Combine cabbage, carrot, and onion in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
3. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.