A few weeks ago, we had a large family gathering. The main entree’ was a Pulled Pork and a St. Louis sauce, served with corn muffins. In putting together the menu, a vinegar based Cole Slaw just seemed right. There are times when a mayonnaise based version fits the bill and other times when something a little more ‘tangy’ is a better choice. It’s also a matter of preference too. This recipe is one to file away for those times. It makes up quickly and was perfect for a cookout with burgers during half time of the University of Michigan, Oregon game the weekend. The wolverines lost, but dinner was delicious…Here you go!
Cole Slaw Recipe
Ingredients
-1/2 green cabbage sliced thinly or shredded
-1 cup red cabbage sliced thinly or shredded
-2 peeled and shredded carrots
-4 thinly slice green onions/scallions
-1/4 cup apple cider vinegar
-1 Tablespoon grainy mustard
-1 Tablespoon honey
-1/4 cup olive oil
-1 teaspoons celery seeds
-kosher/sea salt & freshly ground black pepper to taste
Method
1. In a small bowl whisk the vinegar, mustard, honey & olive oil, set aside. In a (separate) large mixing bowl, toss together the the green cabbage, red/purple cabbage, shredded carrots, scallions and celery seeds.
2. Pour a small amount of dressing on the salad then toss/stir to mix. Once that is absorbed into the vegetables add a little more as/needed. Do not over do it with the dressing. Dressed to desired amount.
3. Season with salt and pepper as needed.
