Mayo Free Coleslaw

So what you will need:
1# bag of cabbage & 1/2 cup of carrots
or
1# bag of classic slaw mix
OR
Half a cabbage (what I used) sliced up thin
Celery
Red Onion (1/8-1/4 cup)
1/3 cup of sugar or your favorite substitute – I did a 1/3 cup filled maybe half full of splenda, I would suggest a smidgen less
1 tsp celery seed
1/2 cup white vinegar
1/2 tsp salt
1 tsp dry mustard
some fresh ground pepper
1/2 tsp crushed red pepper
1/4 cup vegetable oil (I omit this all together)

So if that wasn’t confusing enough with all the “Ors” I’m going to throw in another curve ball! For vegetables I just used half a cabbage, some broccoli (stalk included) and the red onion. This is a kitchen clean up remember? AKA I’m not shopping to make this fit the recipe, the recipe will fit my fridge! So to start this you want to mix cabbage / whatever veggies you are using with the sugar and celery seed.

In a microwave safe container – 2 cup pyrex was my weapon of choice – combine the vinegar, salt, dry mustard, black and red pepper. Microwave on high for 1 – 2 minutes to bring to a boil and dissolve the salt and mustard. Mix. If you want to add in the oil you would do so now and microwave for another 30 seconds. I don’t bother with the oil like I said earlier. Next dump the mix over your cabbage and mix well. The heat will wilt everything and that is good. Put in the fridge covered for at least a few hours before serving. Day old is the best!