PatioDaddio
Babbling Farker
Sweet, Tangy & Crunchy Slaw
In the past I've shared a couple different slaw recipes. One is a Southwest
creamy and spicy version, and the other walks the line between creamy
and tangy. This time I offer a simple vinegar-based sweet and tangy slaw
that packs big crunch.
This version 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
1 cup Sugar
1/2 cup Distilled vinegar
1/4 cup Apple cider vinegar
2 tsp Kosher salt
2 tsp Celery salt
1/2 tsp Ground mustard (powder)
1/2 tsp Ground white pepper
1 tsp Granulated onion
1 tsp Black pepper, ground fresh
Juice of 1 lemon (approximately 2 Tbsp)
Method
Combine all of the ingredients, except the slaw in a large mixing bowl and
whisk until the sugar is dissolved.
Add the slaw and fold to coat it all.
Cover and refrigerate for 3-6 hours, or overnight, stirring occasionally
(whenever you think of it).
Serve and enjoy!
Easy, huh?
-----
John
In the past I've shared a couple different slaw recipes. One is a Southwest
creamy and spicy version, and the other walks the line between creamy
and tangy. This time I offer a simple vinegar-based sweet and tangy slaw
that packs big crunch.
This version 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
1 cup Sugar
1/2 cup Distilled vinegar
1/4 cup Apple cider vinegar
2 tsp Kosher salt
2 tsp Celery salt
1/2 tsp Ground mustard (powder)
1/2 tsp Ground white pepper
1 tsp Granulated onion
1 tsp Black pepper, ground fresh
Juice of 1 lemon (approximately 2 Tbsp)
Method
Combine all of the ingredients, except the slaw in a large mixing bowl and
whisk until the sugar is dissolved.
Add the slaw and fold to coat it all.
Cover and refrigerate for 3-6 hours, or overnight, stirring occasionally
(whenever you think of it).
Serve and enjoy!
Easy, huh?
-----
John
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