This old-fashioned coleslaw goes with anything and everything grilled. It makes a lot of salad, but the leftovers last for days, so make the whole recipe even if you’re just cooking for a small group.
Sweet and Sour Coleslaw
Prep Time: 15 minutes and then 24 hours to marinate before serving
3/4 cup white vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon mustard
1 medium head green cabbage, cored and chopped
1/2 medium head red cabbage, cored and chopped
1 carrot, peeled and chopped
1 red or orange bell pepper, seeded and chopped
1 16 ounce bag shredded coleslaw mix
1 16 ounce bag shredded carrots or other shredded veggies
- Put all dressing ingredients in a small sauce pan and heat until the sugar dissolves. About 2-3 minutes. Set aside to cool.
- Chop and mix all slaw ingredients (or open those bags and throw into your serving bowl).
- Add dressing to cabbage mixture, stir well and refrigerate for 24 hours. (I will confess that I’ve made this slaw in the morning and served it in the evening and it’s still delicious.)
Cook’s Note: This salad is delicious for a week, but the red cabbage does tint the other ingredients a vivid pink. If that bothers you, skip the red cabbage.
Complete the menu: Glazed Grilled Salmon or Café Too’s Black Bean Burger
1 small green cabbage (or 1 bag pre-shredded coleslaw cabbage)
1 small red cabbage (or 1 additional bag shredded carrots or other vegetables)
1 bag carrots
1 red or orange bell pepper