Did you have a fabulous holiday? Majority of the firework shows around Colorado were cancelled due to all the wildfires that are still raging on in these parts. I feel for all of those families who have lost their homes.
On a lighter note, we didn’t have a fireworks show here but that didn’t stop us from getting together with close friends and eating some great food. Being the foodie I am, BBQs always get me thinking about the epic battle between creamy and vinegary cole slaw.
I’ve never really been impressed by cole slaw before. Typically when I’m served a side of it (usually in a small plastic container) the slaw is creamy in style but watery and flavorless. This sweet-sour slaw is not your run of the mill cole slaw. It’s packed with tangy flavors that’ll squeeze your taste buds so hard it’ll hurt – and you’re gonna like the way it hurts. It’s the first cole slaw I’ve had that really torques my jowels.
We got this recipe from a friend who really enjoys grilling and cooking with big, bold flavors. Enjoy this slaw at your next get together as a side dish or on top of your favorite pulled pork sandwich.
Ingredients
- 1 tablespoon white sugar
- 2 tablespoons brown sugar
- 1 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seeds (not celery salt)
- 2 tablespoons vegetable oil (corn oil or salad oil mix are okay too)
- 1/4 cup distilled white vinegar
- 1 pound green cabbage (about half a medium cabbage)
- 1 large carrot, peeled
- 1 small white onion
- 1/2 bell pepper, any color
- 3 red radishes for a pinch of heat (optional)
For the dressing:
For the slaw:
Directions
- In a large enough bowl to house all of the slaw, whisk together the dressing. Make sure all of the lumps are whisked out.
- Decide how you want to cut the cabbage, carrots and onions (chopped, grated, or hashed) and do it. Add the vegetables to the bowl with the dressing. Cover and chill for at least 1 hour to extract the flavors from the celery seeds and the vegetables. They will give up some water so don't worry if the mixture seems a bit dry and strong at first. Mix it up occasionally so the dressing doesn't pool at the bottom. You can add more seasonings if you prefer. Mix and serve.
Photo and recipe from amazingribs.com
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Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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