Isn’t coleslaw the greatest thing since sliced bread? Yeah, I don’t think so either. Coleslaw is one of those things that is a staple with good barbecue, but coleslaw itself seems like a mystery chocolate. The one from a chocolate box you take one bite of and throw the rest out. Or you put the other half back in the box. Yep, I’ve been there. Poor coleslaw. It’s the often overlooked side dish that ain’t gettin’ no respect.
But this Sweet and Sour Coleslaw deserves some serious R-E-S-P-E-C-T. I’m talking crunch from the fresh veggies (YEAH, and it’s MORE than just the same ol’ cabbage) with the sweet and sour zing from the dressing, people. This is coleslaw at its best.
You can throw this Sweet and Sour Coleslaw on a pulled pork sandwich, use it to add an extra crunch and punch to your hot dog, or eat it by its glorious, delicious self. However you take it, you’ll want to eat it by the bowl full.
- ½ medium head green cabbage, finely shredded (4 cups)
- 1 cup shredded carrot
- 1 medium green bell pepper, chopped (I used red instead to add some color)
- 4 medium green onions, thinly sliced
- ½ cup sugar
- ½ cup white wine vinegar, white vinegar, or cider vinegar
- ¼ cup vegetable oil
- 1 teaspoon ground mustard
- ½ teaspoon celery seed
- ½ teaspoon salt
- In a large glass or plastic bowl, mix cabbage, carrot, bell pepper, and onions.
- In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
- Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.
