This Ponderosa Coleslaw is a nostalgic nod to the classic sweet-tangy slaw once served at the old Ponderosa Steakhouses of Southern California. Lightly crisp and full of flavor, it pairs finely chopped cabbage with celery and green pepper, all tossed in a honey-vinegar dressing that’s bright, zesty, and perfectly balanced. It’s the kind of side dish that complements smoky grilled steaks, barbecued ribs, or a juicy burger—simple, refreshing, and deliciously retro.
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 the honey, vinegar, onion, salt, and celery seed. Bring to a boil over medium heat. Reduce the heat and simmer gently for 10 minutes, stirring occasionally. Remove from heat and let cool completely.
Meanwhile, finely chop the cabbage and dice the celery and green pepper. Place them in a large mixing bowl.
Once the dressing has cooled, pour it over the vegetables and toss thoroughly to coat.
Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to blend and the cabbage to soften slightly.
Toss again before serving chilled.
YIELD: Makes 8-10 servings.
