This one is really different than the Sweet & Creamy Slaw. It has a bite and is super vinegary. Keep that in mind if serving to a crowd. That’s why I typically make both recipes 😉 I like this one next to ribs that have a sweet sauce on them as a nice balance.
These slaws are also great to make tacos out of your leftover BBQ!
Servings: 8
Equipment
- Mandoline
Ingredients
- 1/2 Green Cabbage - Quartered and finely shred
- 1/4 Red onion - Quartered and finely shred
- 1/2 cup Sugar
- 1/3 cup Vegetable oil
- 1/3 cup Apple cider vinegar
- 1/3 cup White vinegar
- 1 tsp Kosher salt
- 1 tsp Mustard powder
- 1 tsp Celery seeds
- 1/2 tsp Freshly ground black pepper
Instructions
- After quartering cabbage, use the finest setting on your mandoline to shred about 1/2 of the cabbage – about a full gallon ziplock bag full.
- Do the same with 1/4 of the red onion.
- In a small sauce pan, add rest of ingredients and bring to a quick boil. Turn off heat and allow to cool 15 minutes.
- Toss cabbage and onion in a large bowl with the liquid. Refrigerate at least one hour, preferably 4-6.
Notes
Yes, you can make this recipe easier with a bag of precut angel hair slaw from the grocery. But I’ve found the bagged cuts to be really inconsistent and chunky.
Please, please be careful with the mandoline. They are notorious for taking the tips of your fingers off! I like this simple one.
Tried this recipe?Let us know how it was!
