Tangy Slaw

Tangy Slaw
Recipe Date:
June 22, 2022
Serving Size:
Cook Time:
Imperial (US)
  • ½ medium green cabbage, cored and thinly shredded (about 3 cups)
  • ½ medium red cabbage, cored and thinly shredded (about 3 cups)
  • ½ red onion, halved and thinly sliced
  • 1 fresh jalapeño, thinly sliced (optional)
  • 2 Tbsp plus ½ tsp kosher salt
  • 4 Tbsp cider vinegar
  • 3 Tbsp sugar
  • 2 Tbsp whole-grain mustard
  • ¼ tsp celery seeds
  • ¼ tsp freshly ground black pepper
  • 1/3 cup vegetable oil
  • 4 green onions, sliced

Toss the cabbage and the onion with 2 tablespoons of salt in a large colander and set aside over another bowl or in the sink until the vegetables have wilted, about 1 hour. Rinse the cabbage mixture thoroughly under cool running water and then spin it dry in a salad spinner.

Whisk the vinegar, sugar, mustard, celery seeds, pepper, and remaining ½ teaspoon salt together. Add the oil in a slow, steady stream to form a smooth, slightly thickened dressing.

Combine the cabbage mixture with the green onions, jalapeño, and dressing until the slaw is evenly coated.

Top off your pork slider and enjoy!