This was the perfect side to serve with the pulled pork sandwiches. The best part? Leftovers are even better. That’s right folks, make this coleslaw, stick it in the fridge and give it a few days to rest before you start shoveling it into your mouth.

Don’t like coleslaw? That’s ok. Make a batch and send it to me. I’ll take care of it!

Tangy Coleslaw

1 medium head cabbage, shredded
1 large red onion, diced
3 large carrots, grated
1 cup chopped celery, about 2 – 3 large stalks
3/4 cup white sugar
1/2 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup vegetable oil
1 tablespoon dry mustard
salt and pepper, to taste

1.  Combine vinegar, oil, mustard, salt and pepper in small saucepan. Bring to a boil. Remove from heat and set aside.
2. Combine cabbage, onion, carrots and celery in a large bowl. Pour dressing over and stir well to mix.
3. Cover and refrigerate for 12 hours or more before serving.