Looking for a coleslaw recipe that isn’t mayonnaise based. The coleslaw is not only delish but safe to take on picnics & tailgate parties — anywhere refrigeration is not an option.
- 3/4 cup extra virgin olive oil (light taste)
- 1 cup sugar
- 1 cup white balsamic vinegar
- 1 large head white cabbage, chopped
- 1 large onion, diced
- 1 large carrot, shredded
- 1 small poblano or bell pepper, diced
- ½ cup colorful sweet peppers, diced
- 1 tsp kosher salt
- 1 tsp cracked pepper medley
- 1 tsp dry mustard
- 1 tsp celery seed
- 1/2 tsp turmeric
- ½ tsp red pepper flakes
In a saucepan, mix olive oil, sugar, vinegar, salt, pepper medley, mustard, celery seed, turmeric and red pepper flakes and bring it to a bowl. Set your mixture to the side to cool for about 10 minutes. While your wet ingredients are cooling add the cabbage, onions & peppers to a large bowl. Pour the wet mixture over your chopped vegetables.
Marinate in refrigerator at least one day. Will keep a week. Serves 8. Good for picnics and tailgating parties where refrigeration is problematic.
Time saving tip: Replace the cabbage and carrots above with 3 bags of store bought ready coleslaw mixture.
Looking for more umph in your coleslaw. Try adding your favorite barbecue sauce (we suggest our Sweet & Sassy Soppin’ Sauce. ) Simply reduce the wet ingredients in recipe above by half and add the sauce. YUMMY!
