Ingredients
- 1 head green cabbage, cored and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 1/2 cups shredded carrots
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked white pepper
- 1 cup apple cider vinegar
- 1 cup sugar
- 1 teaspoon dry mustard powder
- 2 teaspoons celery seeds
- 1/2 cup vegetable oil
- 1/4 cup finely chopped green onion tops
- 2 tablespoons chopped fresh parsley leaves
Directions
In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.
Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine.
Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Serve with barbecue.
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By Downtown Dad
Chicago, IL
on September 06, 2011
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Delicious, easy, make the day/night before. Seriously, my father-in-law insists that I make it for any and all family gatherings.
They don't like bell peppers, so I leave those out. Wonderful stuff.
By captden
on July 21, 2011
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You cant beat this slaw for pulled pork
By terri100
Lansdale, PA
on July 12, 2011
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I made this for the first time and there was way to much liquid. Here is what I did to solve the problem for this otherwise tasty and simple to make slaw: let the salted vegetables sit in the fridge for a longer time period than stated- as long as you can up to overnight. This releases thier liquids. When you remove the shredded vegatables, either put them in a colander and use something to press out the iquid they hold or, do as I do and squeeze out the liquid by picking up a handful at a time and give a good squeeze before putting them in another bowl for dressing.
I also reduced the sugar by a third cup because I thought it a was too sweet for my taste. Don't pour on all the dressing at once. Add 2/3 and see what you think. You can alway add the rest later if you feel the need. After making these adjustments, the result was perfect slaw the second time around. This is a great change from the mayo laden variety.
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