A Southern classic, this subtly sweet and tangy cole slaw is as beautiful as it is delicious! For those of you out there who prefer a vinegar-based cole slaw, I urge you to give this recipe a try. I've spiced things up a bit with jalapenos but leave them out if you're not fond of heat - this slaw is yummy even without them. Delicious as a topping for pulled pork sandwiches or as a side to any BBQed meat.
1 head purple cabbage, shredded
4 small carrots, grated
2 red bell peppers, chopped fine
1 white onion, chopped fine
2 jalapenos, ribs and seeds removed, chopped fine
1 cup sugar
2/3 cup vegetable oil
1 cup apple cider vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
No nutrition information available
Prepare slaw ingredients and place into a large bowl. Combine dressing ingredients in a medium saucepan, bring to a boil, reduce heat and simmer until sugar is dissolved. Pour dressing over slaw and chill at least 2 hours before serving.