What should you do when you’re having a small 4th of July gathering (3 adults, and a child who wouldn’t touch cabbage with a ten foot pole)? Why, make 3 pounds of coleslaw, of course. Actually, I had the foresight to cut this recipe in half, but it still makes a ton. And, frankly, while I prefer a vinegar-based slaw, I don’t think they keep as well. So, serve it to a lot of people and eat it all.
With that said, this was a really tasty recipe and I’d definitely make it again. It had great texture and a nice variety of flavors. I opted to use apple cider vinegar instead of white vinegar, which is a little more subtle in flavor. Not too vinegar-y. The onions gave it a nice little kick, too. I served it as a side dish, but this would be great on pulled pork or shredded beef sandwiches, as well. Easy-peasy! Enjoy!!
Tangy Vinegar Coleslaw (recipe courtesy Food For My Family)
Ingredients: (I’ve halved all the ingredients from the original recipe)
1/2 head green cabbage, shredded
1/4 head red cabbage, finely shredded (or 1/2 head radicchio for a spicy kick)
1/2 small red onion, thinly sliced
1/4 cup white vinegar*
1 1/2 Tbsp honey
1/8 cup oil
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Pour the dressing over the cabbage. Toss to combine. Refrigerate and serve chilled.