Prep 20 mins
Cook 2 hrs
In his book "Peace, Love, & Barbecue" (a highly recommended buy) Mike shares a recipe for a simple vinegar-based slaw that is very popular at his 17th Street Bar & Grill. I love that it stays crunchy even if not used right away. (I've had it keep well up to a week.) His recipe makes enough for 10-12, and since there are ONLY two slaw lovers in the house, it is a bit too much except for big holidays. I would definitely use HIS recipe in the book for festive gatherings! So inspired by it, I have adapted & changed it for convenience (use slaw mix) and a smaller quantity. It is a key ingredient in my favorite new sandwich... The Young Reuben. Make your favorite Reuben but substitute this "young" slaw for the "aged" sauerkraut! I suspect a respectable "creamy" slaw could be made using this recipe by adding a little mayo or sour cream to taste & reducing the amount of vinegar by at least half.
- 1 (16 ounce) bagtri-color deli coleslaw mix (Carrots, Green Cabbage, Red Cabbage)
- 2 -3 tablespoons green bell peppers, chopped
- 1⁄4 cup onion, chopped (I prefer Red or Vidalia)
- 1 cup apple cider vinegar (for a bit milder bite, I use half Cider and half White Vinegar)
- 1 cup sugar (or use sugar substitute of choice, to taste... I have used half-cup sugar and Stevia equivalent, to )
- 3 teaspoons canola oil
- 1⁄4 teaspoon celery seed (more if desired)
- 1⁄4 teaspoon fine sea salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon garlic powder
- Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
- Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
- Pour 1/3 of the dressing onto the slaw & mix well.
- Repeat adding the dressing and mixing well until all dressing is used.
- This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
- Cooking time is chill time -- minimum of 2 hours before serving!
- This will serve hearty slaw eaters 4 servings.
Great coleslaw. I only made half a recipe for the two of us, it has great flavor and and easy to do.