This classic coleslaw recipe has kosher deli written all over it, but in the south we prefer tangy vinegar based cole slaw dressing with BBQ or fish. (Save the creamy mayo style for hot dogs and beans & other such things.)
So whether you serve this with a piled high pastrami on rye, or piled inside a barbeque on a bun, here's a slaw worth trying again and again.
1 small head green cabbage, cored and shredded or 16 ounces pre-shredded cabbage (should equal about 5 cups)
1 medium onion, peeled and shredded
1 carrot, peeled and shredded
1/2 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup white vinegar
1/2 teaspoon dry mustard powder
1. In a large bowl toss cabbage, onion, carrot, sugar, celery seed and salt. Be sure the ingredients are well distributed.
2. In a small saucepan over high heat, combine oil, vinegar and dry mustard powder. Bring to a boil, lower heat and simmer 3 minutes, stirring occasionally. Pour hot dressing over tossed cabbage mixture and mix well.
3. Cover tightly and refrigerate several hours before serving.
Makes 8-12 servings Must make ahead
Keeps well, covered tightely in the refrigerator for up to 5 days
Active time 15 minutes Total time 18 minutes