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