Thursday, June 27, 2013

Vinaigrette Coleslaw

Summertime = pool time, barbecues, bonfires, and mosquitoes.

For those barbecues, you'll be needing something delicious to serve up with your hamburgers and hotdogs. How about this delicious vinaigrette coleslaw? It works great if you are going to be outside for the day because there is no mayo to go rancid in the sun. I made it a long time ago for a pig roast in grad school and one of my friends raved that it was the best coleslaw he has ever had. He was eating it straight from the bowl. But that's his opinion, you make the decision yourself.

And don't forget your bug spray!

Vinaigrette Coleslaw (adapted from Better Homes and Gardens Cookbook)
3 tbsp cider vinegar
2 tbsp sugar
2 tbsp extra virgin olive oil
1/2 tsp celery seeds
1/4 tsp dry mustard
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
4 cups shredded cabbage
1 1/2 cups shredded carrots
2 green onions, thinly sliced

Combine the vinegar, sugar, oil, celery seeds, mustard, salt, and pepper in a jar. Shake well to mix. Combine the cabbage, carrots and green onions in a large bowl. Drizzle with the vinaigrette and toss to coat. Cover and chill.

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