Tangy Coleslaw
TANGY COLESLAW
This Tangy Coleslaw is crisp and refreshing. It’s creamy with a little tang to it. It’s the perfect side for many dishes. I have made it for Pulled Pork Sandwiches. The Coleslaw I have encountered in the past have always been very bland and mushy. So, I thought I just didn’t like Coleslaw. I was wrong. I just hadn’t tried it my way, lol. I know what your thinking. I like it hot so I’m going to have something crazy like chili peppers or habaneros in it. I don’t, lol. I left it to the apple cider vinegar and celery seed to do the talking in this recipe.
WHAT YOU NEED
green cabbage
carrots
red cabbage
mayo
granulated sugar
Apple cider vinegar
celery seed
molasses
HOW TO MAKE IT
place the cabbage and carrots and a large mixing bowl.
Mix up the dressing in a small bowl.
Pour the desired amount of dressing over your coleslaw and toss well. If you like it very crispy serve it immediately. I like it when it’s been sitting for a few hours in the fridge.
INGREDIENTS
-
- Green Cabbage (shredded)
- Red Cabbage (shredded)
- Carrots (shredded)
- 16 oz mayonnaise
- 1 cup granulated sugar
- 1/2 cup Apple cider vinegar
- 1 tbsp celery seed
- 1 tbsp molasses
INSTRUCTIONS
- Place the cabbage and carrots in a large mixing bowl. You can buy already shredded or you can shred your own.
- In a small bowl add your mayonnaise, sugar, vinegar, celery seed, and molasses. mix well until smooth.
- Pour the desired amount of dressing over the coleslaw, and toss.
- Or Store in an airtight container in the fridge until you are ready to use it.
- Keep cold until ready to serve
NOTES
If you like it crispy serve immediately. I like it when it’s been sitting for a few hours so it can soak up all the dressing.