Red and I grill a lot during the summer, and sometimes we go fancy–but most of the time, we go for the basic like burgers and brats. I really love cole-slaw as a side salad, but I wanted a variation that doesn’t use any mayo. I made some tweaks to this recipe that I found on an old magazine, and added a few of my additions. And the result was a really light and refreshing salad, with clear flavor and just enough tang to to give my taste buds a little wake up call. The only thing that I was looking for was a little bit more heat to the dressing, which next time, I would have to try to experiment. We enjoyed this at home with our burgers, but I think they would be great for picnics since it doesn’t have any mayo in it, and would be fantastic on pulled pork. Happy eating!
Adapted from Bon Appetit, 1996
1/2 cup distilled white vinegar
2 tablespoons apple cider vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
3 teaspoons dry mustard
1 teaspoon celery seeds
1-1/4 pounds mixed cole slaw vegetable
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Put the vegetable in a large bowl and add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours.
(Can be made1 day ahead. Cover; keep refrigerated.)