He needed some slaw so I made Emeril’s recipe. Once you make this, you will never need another cole slaw recipe. It is great for picnics and pot lucks as there is no mayonnaise so you don’t have to worry if it sits around for a while. The sweetness in the dressing really balances the cider vinegar and this is so good plopped on top of a pulled pork sandwich.
This recipe is so easy and if you want, you can cheat a little. Sometimes I get a little lazy and use bagged slaw instead of chopping up the cabbage and carrots myself. But shhhhh….don’t tell anyone. Have a great Memorial Day Weekend! I’ll see you next week.
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 1/2 cups shredded carrots
2 teaspoons kosher salt
1 teaspoon freshly cracked white pepper
1 cup apple cider vinegar
1 cup sugar
1 teaspoon dry mustard powder
2 teaspoons celery seeds
1/2 cup vegetable oil
1/4 cup finely chopped green onion tops
2 tablespoons chopped fresh parsley leaves
In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.
Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine. Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Serve with barbecue.