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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 law.  Sometimes it is good to nice things for those you love, you know?

I use only water, sugar, and vinegar. I start 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.

Vinegar Cole Slaw

Prep Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

Good old fashioned vinegar slaw - straight from a Southern farmer's wife

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Ingredients

• ¾ cup sugar
• ¾ cup vinegar
• ½ teaspoon salt
• 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.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 134 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 218mg Carbohydrates: 28g Fiber: 1g Sugar: 27g Protein: 0g

Nutrition information is an approximation.

Which do you prefer – creamy or vinegar coleslaw?