a balanced plate with room for dessert

Tangy Coleslaw


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.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

3 thoughts on “Tangy Coleslaw

  1. This quote came to mind after looking at your beautiful dishes.
    “Cookery is not chemistry. It is an art. It requires instinct
    and taste rather than exact measurements.”
    – Marcel Boulestin

  2. Pingback: CSA Week Five «

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