Every block party or BBQ needs a big ol’ bowl of slaw, right? Coleslaw provides a palate-pleasing textural contrast to all the grilled foods on your festive plate.
This slaw recipe is not mayonnaise-based, so it doesn’t feel heavy or thick. Rather, it’s a mustard and vinegar-based dressing and is tart and tangy. The snap peas add a little extra crunch, but feel free to swap in celery or another crunchy veggie if you prefer. Note that the dressing needs to sit in the refrigerator for a while to meld flavors, so prepare it the night before or early on the day you plan to serve it.
Kitty's Snappy Slaw
- 1/3 cup vegetable oil not olive oil
- ¼ cup cider vinegar
- ¼ cup Dijon mustard
- 3 Tbsp. sugar
- 1 Tbsp. honey
- ½ tsp. celery salt
- ½ tsp. MSG
- ¼ tsp. Tabasco sauce
- ½ small red onion finely chopped
- ½ bell pepper chopped (green or yellow one)
- 1 8- oz. package sugar snap peas cut in half on the diagonal (about 2 cups pieces)
- 1 14- oz. bag shredded cabbage coleslaw mix
In a small bowl or 2-cup liquid measuring cup, stir together the dressing ingredients until well combined.
Cover and refrigerate dressing overnight or for at least 6 hours to meld the flavors.
Just before serving, toss together the onion, pepper, peas and coleslaw mix in a large mixing bowl.
Pour dressing over the mixture, then toss to coat the veggies with the dressing. Serve immediately.