How to Make Classic Summer Coleslaw

No barbecue is complete without a side of slaw.

Coleslaw is a great, tangy side salad that pairs well with any cut of grilled meat. This recipe is so simple that you will be able to toss it together in no time as a last-minute addition to any summer meal.

Things You'll Need

• 1 medium head cabbage
• 1 large red onion
• 1 c. grated carrots
• 2 stalks celery
• 1 tbsp. white sugar
• 1 c. white vinegar
• 3/4 c. vegetable oil
• 1 tbsp. salt
• 1 tbsp. dry mustard
• black pepper to taste

Instructions

1. Chop or shred all the vegetables into bite-sized pieces.

2. Toss the cabbage, onion, carrots and celery in a large bowl. Sprinkle the sugar over the top of the veggie mixture and toss. The sugar will add a tangy taste when this dish is done.

3. Combine the vinegar, oil, salt, dry mustard and pepper in a saucepan. Bring the mixture to a boil, remove from heat and pour over the top of the vegetables. Toss until evenly coated.

4. Place the slaw in the refrigerator to chill for at least an hour before serving.

Tips & Warnings

• This tastes good hot or cold.

• Never leave the stove unattended.