What better accompaniment to a summer bbq or potluck than some homemade coleslaw. With this recipe you’re sure to get rave reviews. We first attempted a small batch of this recipe mid-summer and by the end of the summer we were making a double batch! It tastes fabulous on a pulled pork sandwich or on it’s own next to a hamburger or pork chop. See my recipe tip for an easy way to turn this tangy recipe into a delicious creamy one. It really is versatile and gives you the best of both worlds!
Coleslaw
A tangy coleslaw perfect as a side to your favourite bbq dish
Ingredients
- 2 Small cabbage heads shredded
- 6 Medium carrotts shredded
- 2 Small red onion shredded
- 3 Red pepper shredded
- 1 cups White vinegar
- 1/4 cups Water
- 1 tsp Dry mustard
- 1 tsp Celery seed
- 2 cups White sugar
Instructions
- Shred cabbage, carrot, onion and pepper and combine into an extra large bowl or bucket.
- Sprinkle 2 tsp salt overtop and let sit for an hour
- While waiting, bring brine to a boil for 1 minute and let cool
- Squeeze slaw in a collander to remove excess liquid
- Put slaw back in a bowl and pour the cooled brine overtop, stir to combine
- Put into jars and water bath pints for 10 minutes and quarts for 15 minutes
- Makes approximately ten 250ml jars
Notes
For a creamier coleslaw, drain slaw and add 2 tablespoons of mayonnaise and mix.
