Christmas Party Marinated Coleslaw

Adapted from this recipe. Christmas colors - light green, dark green and red. You will need a very large bowl or kettle in which to mix and marinate the salad. The volume of the salad will decrease during marination, and you can serve the salad in a more normal-sized large bowl.

5 tsp. celery salt or 4 tsp. salt and 2 tsp. celery seed
1 tsp. freshly ground black pepper or 1/2 tsp. red pepper (or to taste)
2 to 4 tsp. dry mustard or mustard seed
1/2 cup sugar
1 1/3 cups cider vinegar
1 large onion (for 1 cup minced onion) or equivalent in scallions*

1/2 cup to 1 cup chopped green pepper or Ancho or Pasilla chiles (optional)*
1/4 cup chopped pimento or one large chopped red bell pepper*
2 medium heads cabbage, about 5 pounds total, or a 5 pound restaurant pack shredded cabbage for coleslaw (remove bags of red cabbage and carrots for Christmas colors)

1/4 cup vegetable oil, or to taste
Watercress, green and red pepper rings for garnish

Directions
Mix dry seasonings and sugar in the bottom of a very large bowl or non-aluminum kettle. Add vinegar and mix well. If using an onion, peel, quarter and mince in food processor. If using scallions, mince white part and thinly slice tender green tops. Add onion to vinegar mixture. If the onion is strong, let it sit in the marinade for a while before adding the other ingredients. Chop and add green and red peppers, if used.

If using whole cabbage, cut into eights, remove core and any tough outer leaves. Shred in food processor. If using a restaurant pack of shredded cabbage and it's for a Christmas party, remove the small pack with carrots and/or red cabbage. Otherwise, use them, too. Add cabbage to other ingredients and mix well.

Cover and refrigerate for at least 3 hours, mixing well 2 or 3 times. Drain just before serving or transfer to a smaller serving bowl using a slotted spoon. Toss in oil. Garnish with watercress or red and green peppers if desired.

* Chopped green pepper is colorful and flavorful, but some people cannot tolerate it. Red bell peppers are easier for most people to tolerate, but not all. You could cut green and/or red bell peppers in rings, strips or shapes for a fancy design and use them for garnish. Or leave the peppers in large chunks in the salad so guests who have sensitive tummies can remove them easily.

Ancho or Pasilla chiles have some mild heat and a nice, fruity flavor which could be a nice addition to this salad.

To add dark green color to the salad without fresh peppers of any kind, substitute tender tops from scallions, thinly sliced, for all or part of the onion in the recipe.  A few stalks of celery, diced, are also nice additions. 

Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.