Brady's Coleslaw
Submitted by marieg
Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
30 minThis coleslaw leans tangy rather than creamy, and that’s what makes it a standout.
Shredded cabbage, carrot, and slivered green pepper get tossed with a dressing built on apple cider vinegar, light mayo, lemon juice, and a touch of sugar for balance.
Celery seed adds that classic old-school flavor, and currants bring little bursts of sweetness scattered through every bite.
Let it chill for at least two hours so the vegetables soften just enough and the dressing soaks in.
Kitchen Tips
- The dressing doubles as a great all-purpose salad dressing, so make extra
- Toss the slaw again right before serving to redistribute the dressing that settles to the bottom
- Shred the cabbage fine for the best texture and crunch
- This pairs especially well alongside pulled pork, fried fish, or grilled burgers
Ingredients
Directions
In a small bowl combine cabbage, carrot and green Pepper.
In a small bowl, combine vinegar, mayonnaise, minced onion, lemon juice, sugar, celery seed, salt (if desired) and pepper.
Mixing them well and pour dressing over cabbage mixture.
Toss the slaw and chill it for at least 2 hours, tossing it again just before serving.
Dressing is excellent with other salads.
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