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Tangy Coleslaw

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"Where I come from in North Carolina, you just cannot eat barbecued ribs, pulled pork, or fried chicken without a side of slaw. What really sets this coleslaw apart from all others is the combination of red and green cabbage with the bright flavors of lemon and vinegar."

List of Ingredients

◦  1 head green cabbage, finely shredded
◦  ½ head red cabbage, finely shredded
◦  2 large carrots, grated
◦  1 medium red onion, quartered and thinly sliced
◦  ½ cup sugar
◦  ½ cup apple cider vinegar
◦  ½ cup mayonnaise
◦  1 Tbsp fresh lemon juice
◦  1 Tbsp kosher salt
◦  1 tsp freshly ground black pepper
◦  1 tsp celery seeds
â—¦ 1 tsp dry mustard


Recipe

Combine the green cabbage, red cabbage, carrots, and red onion in a large bowl.

Combine the sugar and vinegar in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves. Allow the mixture to cool, then whisk in the mayonnaise, lemon juice, salt, pepper, celery seeds, and mustard.

Pour the dressing over the cabbage and toss to coat before serving.


Makes 6 to 8 servings


Dress up your slaws with:
â—¦ broccoli
â—¦ grated radishes
â—¦ grated cucumbers
â—¦ thinly sliced scallions
â—¦ chopped pecans
â—¦ raisins
â—¦ dried cranberries