Vinegar-Based Carolina Slaw
A great alternative to mayonnaise based slaw.
In a large serving bowl, combine the shredded cabbage, chopped bell pepper, onions, and the grated or julienne carrots.
Make the dressing: In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar. Bring to a boil.
Simmer, stirring frequently, until the sugar is dissolved.
Remove from the heat and cool slightly, then pour over the vegetables and toss well.
Cover and refrigerate the coleslaw until thoroughly chilled, at least 1 hour.
Serve and enjoy.
1 large head cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 medium carrots, grated or julienned
For the dressing:
1 cup granulated sugar, or as desired
1 teaspoon kosher salt
2/3 cup vegetable oil, such as corn oil, grapeseed, safflower, peanut or canola
1 teaspoon dry mustard
1 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
1 cup vinegar, white or apple cider