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 vs. 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 slaw 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.Free Barbecue News magazine every month to members of our Pitmaster Club. Click here for a free 30 day trial. No credit card needed. No spam. Click here to Be Amazing!
- 2 tablespoons brown sugar
- 2 tablespoon white sugar
- 1 teaspoon mustard powder
- 1 teaspoon Morton coarse kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon whole celery seeds (not celery salt)
- 2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)
- ¼ cup distilled white vinegar (not cider vinegar)
- 1 pound green cabbage (about half a medium cabbage)
- 1 large carrot, peeled
- 1 small white onion
- ½ bell pepper, any color
- 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.
- 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. Add the cabbage, carrots, pepper, and onions to the bowl with the dressing.
- Chill. 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. Taste the slaw and add more of the seasonings to your preference.
- Serve. When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.