Summer is coleslaw time. Here is a coleslaw recipe that is not creamy and I like it. Originally made this for Jenni. She is a friend from work. She loves Festival Foods coleslaw. Tried to duplicate it for her. Now I make it often for me! Made it this weekend with red cabbage. No onions as Kent is not a fan. If you desire, add onions! Takes no time at all. Here is my recipe;
Sweet and Sour Coleslaw
1/2 cup sugar
1/4 cup distilled white vinegar
1/4 cup apple cider vinegar (you could also just do 1/2 cup of one or the other. I combined the two.)
1/4 cup vegetable oil
1 medium cabbage, shredded (I have used green and red cabbage, both delicious)
1 cup red or green bell pepper (I have done it with both. I think I like the green pepper better. I will be making it again soon.)
2 carrots, shredded
1 to 1 1/2 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1. Whisk sugar, vinegar and oil in large bowl.
2. Add remaining ingredients and toss to combine.
3. Cover and refrigerate at least 4 hours, tossing occasionally.
Simple and Delicious! Enjoy!!