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Sweet, Tangy & Crunchy Slaw
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Description
This slaw is a great balance to sweet barbecue. It’s tailor-made for a monster sauce-all-over-your-face and juice-running-down-your-arm pulled pork sandwich. Oh, and it’s also great atop a grilled brat with a little mustard.
Since there is no dairy in this recipe it’s perfect for outdoor events where
you don’t have access to ice or refrigeration. It holds up very well without the food safety concern of mayo-based slaws.
Ingredients
- 2 bags (16 Oz Each) Coleslaw Veggie Mix
- 1 cup Sugar
- ½ cups Distilled Vinegar
- ¼ cups Apple Cider Vinegar
- 2 teaspoons Kosher Salt
- 2 teaspoons Celery Salt
- ½ teaspoons Ground Mustard Powder
- ½ teaspoons Ground White Pepper
- 1 teaspoon Granulated Onion
- 1 teaspoon Black Pepper, Ground Fresh
- 1 whole Lemon, Juiced (approximately 2 Tablespoons)
Preparation
Combine all of the ingredients, except the slaw in a large mixing bowl and whisk until the sugar is dissolved.
Add the coleslaw veggie mix and fold to coat it all.
Cover and refrigerate for 3-6 hours, or overnight, stirring ccasionally
(whenever you think of it).
Serve and enjoy!
Easy, huh?
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One Comment
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jerseylou on 7.8.2011
I cannot wait to try this! It’s right up my alley! Thanks!