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.
- ¾ cup sugar
- ¾ cup vinegar
- ½ teaspoon salt
- 1 package coleslaw blend or shredded cabbage
- Place all ingredients except for coleslaw blend in a small saucepan and heat on medium setting until sugar has dissolved.
- Remove from heat and pour over coleslaw blend in a large bowl.
- Refrigerate for at least 2 hours.
Amount Per Serving: Calories: 134Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 218mgCarbohydrates: 28gFiber: 1gSugar: 27gProtein: 0g