Killer coleslaw
Simple, tangy and a little sweet. This coleslaw is perfect with richer BBQ
Servings: 8
Calories: 325kcal
Ingredients
The dressing
- 1 cup white vinegar - yes, the super nasty stuff. It works.
- 1/4 cup white sugar
- 3/4 cup neutral oil
- 1 tbsp kosher salt - plus maybe a bit more to taste once it's cooled
- 1 tsp mustard powder - I use Keen's brand but any powdered mustard will do.
The coleslaw
- 1 small green cabbage - sliced as thin as you can
- 1 large spanish onion - sliced as thin as you can
- 1 green pepper - julienned. If you like a little bite a couple large, seeded jalapeños are a nice touch.
- 1 large carrot - shredded
- 3/4 cup white sugar - in addition to the sugar in the dressing
Instructions
Prep the vegetables
- You want thin. As thin as you can. Grab a sharp knife. Core the cabbage. Set the flat side down and start shaving.
- Same story for the onion. Except you don't need to core it.
- Julienne the pepper and shred the carrots.
- Put everything including 3/4 cup sugar into a heat proof bowl and make the dressing.
Make the dressing
- Combine the oil, vinegar, 1/4 cup of white sugar, salt and mustard powder in a small saucepan.
- Bring to a gentle simmer. Make sure the sugar has dissolved.
Assemble the coleslaw
- Pour the hot dressing over the vegetables.
- Grab a set of tongs and mix everything together. Really mix. Keep the vegetables moving through the hot dressing for a minute or two.
- Cover and refrigerate 4 hours. I like this slaw best the next day but it's nearly as good after 4 hours.
- To serve use tongs to pull the coleslaw from the bowl. You'll leave all the excess dressing behind this way.
Nutrition
Serving: 8g | Calories: 325kcal | Carbohydrates: 33g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 896mg | Potassium: 237mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1646IU | Vitamin C: 47mg | Calcium: 48mg | Iron: 1mg