Wednesday, July 30, 2014

Pepper Slaw

I just love this vinegar base slaw. There is a party going on with your taste buds when you try this one. The sweetness vs the tart of the vinegar is perfect. Another bonus about this one is that you don't have to worry about it going bad in the heat like a mayonnaise based slaw. My Pulled Pork Bar B Q screams to be served with it too. Also if you are watching your sugar intake it is still delicious when made with Splenda. Why buy slaw when it is so easy and inexpensive to make?
  • 1 medium head of cabbage grated
  • 1 medium sweet onion diced, about 1 ½ cup
  • 1 green pepper diced fine, about 1 cup
  • 6 stalks celery, diced fine
  • 2 cups sugar*
  • 1 cup canola oil
  • 1 cup cider vinegar
  • 2 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. celery seed
  • 1 tsp. ground mustard powder
Prepare first 4 ingredients and place in a very large bowl. Bring sugar, oil, vinegar, salt, black pepper, celery seed, and mustard powder to a boil, pour over vegetables while hot.
You may also microwave this. Refrigerate over night stirring occasionally. Volume of slaw will shrink down to about half size. Make ahead one day in advance. Chill overnight.

*sugar free option: use Splenda instead of sugar. If you are using Splenda instead of sugar you can skip the part where you boil the oil and vinegar, the Splenda will dissolve well without boiling.