bbq cole slaw

BBQ Cole Slaw

Crispy, tangy, sweet and sour. Goes great with any rich meat or on top of hot dogs. Simple to make it serves about 8-10 and also holds up well in the refrigerator for leftovers. No mayo here.

Ingredients

1 cup apple cider vinegar
1/4 cup cooking oil
1 tsp salt
1 tsp celery seed
3/4 c plus 2 tbsp sugar
1/2 head cabbage
1 large vidalia onion

Preparation

Shred cabbage and thinly slice the onions.
Layer the cabbage and onions alternately in a large pan or pyrex dish. Pour the sugar evenly over the entire batch.
Place vinegar cooking oil salt celery seed and 2 tbsp sugar in a small saucepan over med hi heat and bring to a boil reduce heat and keep warm.
Pour the dressing mixture over the entire slaw. Do not mix. Cover and let sit at least 4 hours in refrigerator. Overnight is better. Mix up just before serving.

Urban Cowgill 2017 (updated 2024)