tangy vinegar coleslaw

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!!

2013-07-041

DSC_6628

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

Directions:

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.

DSC_6630