Vinegar Cole Slaw

This recipe for vinegar coleslaw is based off of my dear sweet mother-in-law’s recipe that she used for years.  As a farmer’s wife, she knew how to cook good food and a lot of it.  I am happy to be able to share this version with you.

A go-to favorite to serve with barbecue is coleslaw.  But the question in my family is whether or not it should be creamy coleslaw or vinegar ‘slaw.  Personally, I prefer the creamy.  My husband likes his made with vinegar.  Either way, both versions are the quintessential side for all things barbecue.

When I am pushed for time, I head to my local KFC and pick up a pint of the cool, creamy slaw.  Otherwise, I make a batch of vinegar coleslaw.  Sometimes it is good to nice things for those you love, you know?

I used to make it using only water, sugar, and vinegar.  I have progressed and now add a small amount of powdered mustard.  I think it ever so slightly enhance the flavoenhancestart off by combining all of my ingredients, sans cabbage, into a saucepan and heat over low-medium heat until the sugar dissolves.  I let the mixture set for about 5 minutes and then pour it over shredded cabbage.  The heat from the mixture slightly wilts the cabbage.

I put the coleslaw in the refrigerator for at least a couple of hours.

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Vinegar Cole Slaw

Ingredients

• 1 cup sugar
• ¾ cup vinegar
• ½ teaspoon salt
• ½ teaspoon mustard
• 1 package coleslaw blend or shredded cabbage

Instructions

1. Place all ingredients except for coleslaw blend in a small saucepan and heat on medium setting until sugar has dissolved.
2. Remove from heat and pour over coleslaw blend in a large bowl.
3. Refrigerate for at least 2 hours.

This slaw is good paired not only with barbecue, but on it, too!  That’s right – place a nice, large spoonful on top of your shredded barbecue chicken, beef, or pork.  Well, it’s actually best to start with a bun, add a layer of barbecue meat, a layer of slaw, perhaps a pickle, and then the top bun.

Which do you prefer – creamy or vinegar coleslaw?