Marinated Cabbage Slaw

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Chef Kevin Binkley of Bink's Scottsdale at the Shops at Hilton Village shares his favorite Fourth of July cabbage slaw. 

He says it isn't mayo-based and lasts for about three weeks in the refrigerator.

Bink's ScottsdaleThe Shops at Hilton Village
6107 N. Scottsdale Road
480-664-9238
http://www.binksscottsdale.com

Marinated Cabbage Slaw

¾ GALLON DISTILLED VINEGAR

1.5T CELERY SEED

1.5 T DRY MUSTARD POWDER

2T SALT

2.5QT SUGAR

1.25 QT WATER

2 C CANOLA OIL

8EA HEADS CABBAGE

4EA LARGE WHITE ONIONS

-CORE CABBAGE AND THINLY SLICE ON SLICER

-1/2 ONIONS AND SHAVE ON SLICER/MANDOLINE

-LAYER THE ONIONS AND CABBAGE IN ALTERNATING LAYERS IN A BUCKET

-BOIL THE REAMINING INGREDIENTS, AND POUR OVER THE CABBAGE/ONIONS.

-PUT PARCHMENT OVER THE MIX, WEIGHT WITH PLATES AND PUT THE LID ON.

-LEAVE OUT A COUPLE HOURS, THEN COOL IN THE WALKIN