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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Perfect blend of tangy and sweet, and with no mayonnaise so it is safe for picnics and cookouts! Love this type of coleslaw on top of barbecue pork sandwiches. So colorful that it will compliment anything on your plate. If you don't like your coleslaw as sweet, please feel free to reduce the amount of sugar. Prep and cooking time does not include chilling time. Ingredients:
1/3 large green cabbage (shredded or chopped fine) |
1 medium carrot (shredded or small matchstick cuts) |
6 radishes (shredded or small matchstick cuts. if your radishes are large, reduce the number of radishes) |
1/3 green bell pepper, small diced |
1 1/2 green onions, thinly sliced |
1 tablespoon ketchup |
1/4 cup sugar |
1/3 cup cider vinegar |
1/4 cup vegetable oil |
1 teaspoon salt |
1/3 teaspoon ground mustard |
1/3 teaspoon celery seed |
Directions:
1. Combine the cabbage, carrots, radishes, green bell pepper, and green onions in a large bowl.
2. Combine the ketchup, sugar, vinegar, oil, salt, mustard and celery seed in a small saucepan. Bring to a boil, stirring constantly so sugar dissolves and all ingredients mix well.
3. Pour over the cabbage mixture and stir to coat.
4. Cover and chill in the refrigerator. It is best to wait at least 2 hours before eating so the flavors develop. More chilling time makes it even better.
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