The Stock Pot: Old-Fashioned Sweet Vinegar Coleslaw
I’ll be the first to admit it took me a long, long time to warm up to coleslaw. Well, because, like many of us, I never knew from good coleslaw. It never appealed to me. And, honestly why would it when you’re staring through the deli case looking at a mound of white flecked with a few errant bits of carrot sitting in a soggy, watery pool? It always turned me off and I became very vocal about my dislike of this abomination of cabbage. But my husband loves coleslaw. L-o-v-e, loves it. Even that god-awful pre-made stuff in the plastic containers he likes to put on hot dogs on his “free” nights (when I’m out of town and unable to stage an intervention).
So, I made it my mission to create a coleslaw that I would love. Fresh, colorful, crunchy and a brightly-flavored salad, a little bit sweet and a side that I would happily make and eat on a regular basis with burgers and ribs.
- ½ small head green cabbage, core removed and finely shredded
- ½ small head purple cabbage, core removed and finely shredded
- 1 cup shredded carrots
- ¼ cup sugar
- 1 teaspoon dry mustard
- ⅓ cup canola oil
- ¼ cup apple cider vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon celery seed
- kosher salt and black pepper
- Place the cabbage and carrots in a large bowl. In a small bowl or jar, combine the sugar, mustard, oil, vinegar, mayonnaise and celery seed. Add salt and pepper to taste. Whisk or shake the dressing until combined.
- Keep the cabbage mixture and dressing separate until about an hour before serving. Toss the cabbage mixture with the dressing and serve.
Content and photography © 2012 Hutchstone, LLC. All rights reserved.