The Cole Slaw Chronicles: Creamy or Vinegary?

Tough decision.  Creamy or Vinegary.

I made an executive decision to go with the clean, crisp, tart taste of a vinegar-based cole slaw to accompany a fish fry (walleye).  No mayo.  

It was outstanding!  


I used the following recipe as the base with a few adjustments.  

 
This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.

Ingredients:

  • 1 large head of cabbage, finely shredded (I used two heads of cabbage, one purple)
  • 1 medium bell pepper, finely chopped (I omitted the bell pepper)
  • 1 medium sweet onions, finely chopped
  • 2 carrots, grated


Dressing:

  • 1 cup sugar
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1 cup cider vinegar

Preparation:

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. 


In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled. 


I doubled the recipe (hence the two heads of cabbage) and it served well over 16 people!  

Certified Grilladelic.

Posted via email from johnrumery’s in search of the secret sauce

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