Tangy coleslaw for pulled pork –Today, we’re diving into a delightful recipe for Tangy Coleslaw With Vinegar Dressing. This dish is perfect for summer barbecues, picnics, or just as a refreshing side that pairs well with almost anything. The bright flavors and crisp textures will surely brighten up your meal!
Tangy Coleslaw With Vinegar Dressing
Check out this vibrant and zesty coleslaw that features a vinegar dressing, providing a lighter alternative to creamy slaws. It’s easy to make and packed with flavor!
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Ingredients:
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup chopped green onions
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions:
- In a large mixing bowl, combine the shredded cabbage, carrots, red bell pepper, and green onions. Toss them together to ensure an even mix.
- In a separate bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is dissolved.
- Slowly drizzle in the olive oil while continuing to whisk the dressing. This will help emulsify the dressing, giving it a smooth consistency.
- Pour the dressing over the cabbage and vegetable mix. Toss everything together until all the veggies are thoroughly coated with the dressing.
- For best results, let the coleslaw sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to soften slightly.
- Serve chilled as a side dish or as a topping for sandwiches and tacos. Enjoy!
With its tangy and sweet notes, this coleslaw is sure to be a hit. It offers a crunchy texture and a refreshing taste that complements any main dish beautifully. Give it a try, and let your taste buds rejoice!