Sweet And Sour Coleslaw, The Perfect BBQ Side

Say goodbye to bland coleslaw thanks to this sweet and vinegary recipe.

In the South there are two kinds of slaw and the rivalry is as savage as Clemson vs. South Carolina: Sweet-sour and creamy. Sweet-sour is vinegar and sugar based. Creamy is mayo or sour cream or buttermilk based (or a blend of them). This sweet-sour is so simple and quick that it is sure to become your go-to side dish for your next BBQ and grilling adventure. Proceed to this page if you prefer mayo based creamy coleslaw.

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sweet sour slaw

Looking to step up your coleslaw game? Here is a simple recipe that is sure to impress your guests. This sweet-sour recipe is super easy to make.

Makes. 8 small servings

Takes. 30 minutes prep. Let it sit for at least 1 hour in the fridge if possible.

Ingredients

Dressing

1 tablespoon white sugar

2 tablespoons brown sugar

1 teaspoon mustard powder

1 teaspoon Morton’s coarse kosher salt (read more about the science of salt here)

1/2 teaspoon ground black pepper

1/2 teaspoon whole celery seeds (not celery salt)

2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)

1/4 cup distilled white vinegar (not cider vinegar)

Slaw

1 pound green cabbage (about half a medium cabbage)

1 large carrot, peeled

1 small white onion

1/2 bell pepper, any color

Optional additions. Add 3 red radishes for a pinch of heat. Add white radishes if you like a jab of heat. Add a small jalapeño if you like a punch of heat. There are some jalapeno flecks in the picture above because that's the way I roll.

Method

1) Prep. For the dressing, whisk all of the ingredients together in a bowl. Don't skip the mustard. It's the secret ingredient that gives it life. And make sure all the lumps are whisked out.

2) Read my article on The Science of Slawsome Slaw. Decide how you want to cut the cabbage, carrots, pepper, and onions: Chopped, grated, or hashed and have at it. I like this recipe best when chopped or grated. Now that you've decided, do it.

3) Add the cabbage, carrots, pepper, and onions to the bowl with the dressing. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. Mix it up occasionally so the dressing doesn't pool at the bottom and taste. You can now add more of the seasonings to your preference.

4) Serve. When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.

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