Sweet And Tangy Coleslaw

1. Combine vinegar, oil, celery seeds, and pepper in medium bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 or up to 30 minutes.
2. While mixture chills, toss cabbage with sugar and 1 teaspoon salt in large bowl. Cover and microwave for 1 minute. Stir briefly, re-cover, and continue to microwave until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrots, and parsley to cold vinegar mixture, and toss to combine. Adjust flavor with sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

SWEET AND TANGY COLESLAW WITH RED PEPPER AND JALAPEÑO
Substitute 2 tablespoons lime juice for celery seeds, 1⁄2 thinly sliced red bell pepper and 1 or 2 seeded and minced jalapeños for carrot, and 1 thinly sliced scallion for parsley.

SWEET AND TANGY COLESLAW WITH FENNEL AND ORANGE
Increase cider vinegar to 1⁄3 cup. Substitute 1 teaspoon grated orange zest and 3 tablespoons orange juice for celery seeds, 1⁄2 thinly sliced fennel bulb and 1⁄4 cup golden raisins for carrot, and 1 tablespoon minced fennel fronds for parsley.

SWEET AND TANGY COLESLAW WITH APPLE AND TARRAGON
Reduce cider vinegar to 3 tablespoons. Substitute 1⁄2 teaspoon Dijon mustard for celery seeds, 1 Granny Smith apple cut into matchsticks for carrot, and 2 teaspoons minced fresh tarragon for parsley.