This sweet-tangy Southern coleslaw is delicious with pulled pork sandwiches.
1 large head of green cabbage, finely shredded*
1 medium bell pepper, finely chopped
1 medium sweet onions, finely chopped
2 carrots, grated
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
In a large bowl, combine cabbage, bell pepper, onions, and carrots. Set aside.
Combine sugar, salt, oil, dry mustard, celery seed and cider vinegar in a small saucepan. Over medium heat, bring mixture to a boil. Reduce heat and simmer, whisking, until sugar is dissolved. Pour dressing over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
*Don’t use the pre-packaged ultra-fine shredded cabbage from the supermarket for this slaw since it will wilt considerably with the warm dressing. A sturdier, cut-by-hand shredded cabbage is preferred.
YIELD: Serves 8 to 10