Catchy Coleslaw - cooking recipe

Ingredients
    6 cups shredded green cabbage
    1 1/2 cups shredded carrot
    1 cup shredded red cabbage
    1/2 cup shredded onion
    1/4 cup kosher salt
    1 cup cider vinegar
    1 cup white sugar
    1 tablespoon celery seed
    1 tablespoon dry mustard
    1/4 cup vegetable oil
    ground black pepper to taste
Preparation
    Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
    Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
    Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

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