Refrigerator Coleslaw is crunchy, sweet, sour, and mayonnaise free. I love that it keeps for days in the refrigerator and goes perfectly with grilled fish, chicken, or BBQ! Enjoy!
16 ounces coleslaw mix with carrots (about 7 ½ cups)
½ green pepper, sliced in ¼-inch strips then cut in half
½ red onion, sliced in ¼-inch half-moons then cut in half
Layer one half of coleslaw, green pepper, and onion in a bowl. Repeat with remaining ingredients. Pour cooled Coleslaw Marinade over Coleslaw. It will look like there is not enough marinade but the cabbage will shrink into the marinade. Stir several times to coat coleslaw then refrigerate overnight before using. Keeps 5 days in refrigerator. Tip: Use coarse coleslaw not angel hair.
¾ cup apple cider vinegar
1 ½ teaspoons ground mustard (the powder)
2 teaspoons celery seed
½ cup granulated sugar
1 teaspoon kosher salt
2 tablespoons vegetable oil
¼ teaspoon freshly ground black pepper
½ teaspoon hot sauce, optional
Place all ingredients in a small saucepan. Bring marinade to a boil. Remove from heat and cool for about 30 minutes before pouring over coleslaw mixture. Refrigerate.
Published in The News & Neighbor on August 19, 2020.