Sweet & Tangy Cole Slaw

Since slaw is traditionally served with pulled pork sandwiches, I whipped us up a sweet and tangy slaw salad to accompany the pulled pork I made last weekend. I added a few more ingredients than called for to increase the festivity of colors as well as add more crunch.

I like this slaw because its dressing isn’t mayo based. Instead, it uses vinegar to pack a tang while the sugar creates the sweetness. It also adds a few other spices to enhance the overall flavor.

You can chop everything yourself, or you can make it super duper easy by buying the pre-cut, pre-packaged slaw mix. Whichever you choose, this makes a refreshing summer side dish to accompany a barbecue or to take to a party.

Sweet and Tangy Cole Slaw

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INGREDIENTS

• 3/4 head green cabbage, thinly sliced (I used the slicer on my food processor)
• 1/4 head purple cabbage, thinly sliced
• OR 1 (16-oz) bags pre-cut cole slaw
• 1 cup slightly packed grated carrots
• 1 cup slightly packed grated jicama
• 8+ radishes, thinly sliced
• 1 cup sugar
• 1/2 cup distilled vinegar
• 1/4 cup apple cider vinegar
• 2 tsp. Kosher salt
• 2 tsp. celery salt
• 1 tsp. granulated (powdered) onion
• 1 tsp. black pepper
• 1/2 tsp. ground (powdered) mustard
• 1/2 tsp. ground white pepper
• juice of one lemon

DIRECTIONS

1. Combine sugar, vinegars, salt, pepper, other spices, and lemon juice in a large bowl. Whisk until the sugar is dissolved.
2. Add the slaw and other vegetables; fold to coat it all.
3. Cover and refrigerate for 3-6 hours or overnight, stirring occasionally.

SOURCE: Patio Daddio BBQ