Here’s a sweet-tangy Southern version of coleslaw that goes well with grilled steaks, barbecued brisket or ribs.
INGREDIENTS:
1 cup honey
1 cup white wine vinegar
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon celery seed
1 large head cabbage, finely chopped
1 cup diced celery
1/2 cup diced green pepper
METHOD:
In a small saucepan combine honey, vinegar, onion, salt, and celery seed. Bring mixture to boil. Reduce heat and simmer for ten minutes. Cool.
Toss cabbage, celery, and green pepper together. Add dressing and toss to coat. Cover and chill for several hours or overnight to blend flavors.
YIELD: Makes 8-10 servings.
