Prep 20 mins
Cook 10 mins
The sugar and vinegar added to a classic coleslaw give this dish an excellent zing that everyone is sure to love. My friends love to make "slaw dogs" with this at our picnics!
- 1 head cabbage, shredded
- 2 medium carrots, peeled and shredded
- 1⁄2 cup cider vinegar
- 1 cup granulated sugar
- 1⁄3 cup mayonnaise
- salt and pepper
- Pour 1/2 cup cider vinegar into a small saucepan. Add one cup sugar, stirring constantly to dissolve. Heat the mixture over medium heat until it begins to boil and all of the sugar is completely dissolved into the vinegar. Set the mixture aside and allow it to return to room temperature. You may also place the mixture in the refrigerator or freezer to cool it down faster, but don't leave it too long or it will turn into a syrup and be harder to work with.
- Mix the cabbage, carrots and mayo in a bowl. Add approximately half of the vinegar mixture and mix until it is evenly distributed throughout the coleslaw. Add more of the mixture for a sweeter and tangier coleslaw. Add the salt and pepper to taste. Serve immediately or refrigerate for later use.
This was a hit. I know from past experience making slaw that the amount of sugar called for would be too much for us, so I only used half. It was perfect that way. Great side to some chicken burgers. Made for Spring 2013 PAC.
Good slaw.. After reading the other reviews, I halved the sugar and really liked the result. Thanks for sharing this nice recipe. Made for Spring PAC 2014.
This indeed holds up to it's name...it is quite tangy! I love cider vinegar and sugar...but think I will use a bit less of both next time to make it a little less tangy. Over all a good slaw. Made for PAC Fall 2011.