Chef Lee's Tangy Coleslaw
Super easy
Cheap
An delicious coleslaw, more tart and tangy then average. This is best made a day ahead (up to a week) of serving to give the flavors time to meld together.
Prep
Wait
1d
Ingredients
For
4
Serving(s)
Ingredients
| 1 med Green cabbage shredded |
| 1/2 med Red cabbage shredded |
| 1 lg Red onion diced |
| 1 cup Grated carrot |
| 3 stalks Celery diced |
| 2 cups White sugar, divided |
| 1/2 cup White vinegar |
| 1/2 cup Apple cider vinegar or red or white wine vinegar |
| 3/4 cup Vegetable oil |
| 1 tbl Salt (or to taste) |
| 1 tbl Dry mustard |
| 1 tbl Black pepper (or to taste) |
| Tabasco to taste |
Chef Lee's Tangy Coleslaw Directions
- In a large bowl, combine cabbages, onion, carrot, and celery. Sprinkle with 1 cup of sugar. Toss well.
- In a saucepan, combine 1 cup of sugar, the vinegars, and the balance of the ingredients. Bring to a boil.
- Pour hot dressing over cabbage mixture and mix well.
- Refrigerate for at least 24 hours. Pour any excess juice before serving.
Recipe notes
Submitted by Chef Lee Bordelon