Classic, cold, crunchy, fabulous on top of dogs, brats, by itself!
Ingredients:
1 14-ounce bag classic coleslaw mix from the produce department (the finely shredded kind won’t hold up here).
¼ cup finely diced bell pepper (red, green, yellow, mix, whatever)
½ c white sugar
½ c cider vinegar
¼ cup vegetable oil
1 teaspoon kosher salt
6 good grinds of fresh black pepper
½ teasoon celery seeds
1 teaspoon dry mustard
Directions:
In a large bowl, mix the slaw and peppers together and set aside. In a medium sauce pan, combine the rest of the ingredients and bring to a boil for 3 minutes or until the sugar is dissolved. Pour the vinegar mixture immediately over the slaw mix and toss. Chill for at least 2 hours before serving.
Get creative on me: I’m thinking that if I would’ve had a nice fresh jalapeno, I would have mixed that in for the whole ‘fire and ice’effect. Your family likes it creamy? After it’s chilled, drain the excess liquid off and add ½ cup mayo.
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