In the South there are two kinds of slaw and the rivalry is as savage as Clemson vs. South Carolina: Sweet-sour and creamy. This sweet-sour is so simple and quick. And delish. Proceed to this page if you prefer creamy.
Yield. 10 small servings
Prep time. 20 minutes
Let it sit. At least 1 hour in the fridge if possible
Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1 small white onion
1/2 bell pepper, any color
Optional. 3 radishes, red or white, hot if you like
Optional. 1 small jalapeño if you like it hot
Ingredients for the dressing
1 tablespoon white sugar
2 tablespoons brown sugar
1 teaspoon mustard powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seeds (not celery salt)
2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)
1/4 cup distilled white vinegar (not cider vinegar)
1) In a bowl large enough for the whole shootin' match, whisk together everything else. Don't skip the mustard. It's the secret ingredient that gives it life. And make sure all the lumps are whisked out.
2) Now, read my article on The Zen of Slawsome Slaw. Decide how you want to cut the cabbage, carrots, and onions: Chopped, grated, or hashed and have at it. I like this recipe best when chopped or grated. now that you've decided, do it.
3) Add the cabbage, carrots, and onions to the bowl with the dressing. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. Mix it up occasionally so the dressing doesn't pool at the bottom and taste. You can now add more of the seasonings to your preference.
4) When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.