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Sweet-Sour Slaw




Source of Recipe


http://www.amazingribs.com/meathead/meet_meathead.html


Recipe Introduction


Yield. 8 small servings
Prep time. 30 minutes
Let it sit. At least 1 hour in the fridge if possible


Recipe Link: http://www.amazingribs.com/meathead/meet_meathead.html

List of Ingredients




Ingredients for the dressing
1 tablespoon white sugar
2 tablespoons brown sugar
1 teaspoon mustard powder
1/2 teaspoon table salt
1/2 teaspoon black pepper
1/2 teaspoon celery seeds (not celery salt)
2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)
1/4 cup distilled white vinegar (not cider vinegar)

Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1 small white onion
1/2 bell pepper, any color
Optional additions. Add 3 red radishes for a pinch of heat. Add white radishes if you like a jab of heat. Add a small jalapeño if you like a punch of heat. There are some jalapeno flecks in the picture above because that's the way I roll.


Recipe



1) In a bowl large enough for the whole shootin' match, whisk together the dressing. Don't skip the mustard. It's the secret ingredient that gives it life. And make sure all the lumps are whisked out.

2) Read my article on The Zen of Slawsome Slaw. Decide how you want to cut the cabbage, carrots, 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.

3) Add the cabbage, carrots, and onions to the bowl with the dressing. 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 and taste. You can now add more of the seasonings to your preference.