This Delta coleslaw is definitely one of my top 10 favorites. It’s got that classic vinegar sauce but with a slight sweetness. And it has plenty of one of my favorite slaw ingredients: celery seed. Lots of fresh crunchy vegetables make this the perfect side dish, but it’s also fantastic on a pulled pork sandwich. I also enjoy it over grilled hot dogs and even Sloppy Joe sandwiches.
Dressed For Success
I recommend only dressing enough of this Delta coleslaw that you plan on serving. You want to keep that crunchiness as long as possible. If you’re making this today, to eat tomorrow, don’t add the dressing until tomorrow morning at the earliest. You can store the unused coleslaw and dressing separately, in the fridge, until it’s go-time. I found this technique also works great for keeping any slaw good and fresh throughout the week, perfect for my lunches!
Try some good ole down-home Arkansas slaw, too!
Delta Coleslaw
Equipment
Ingredients
- 32 ounces coleslaw mix with carrots
- 1 medium bell pepper sliced thin
- 1 medium onion sliced thin
- 2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 1 cup apple cider vinegar
- 1 cup sugar
- 1 teaspoon dry mustard
- 2 teaspoons celery seed
- ½ cup vegetable oil
- ¼ cup green onions finely chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Combine the slaw mix, bell pepper and onion in a large resealable container.
- Add salt and pepper and stir.
- Cover and refrigerate for 1-2 hours.
- Meanwhile, combine the vinegar, sugar, mustard powder, and celery seeds in a small saucepan. Bring to a boil.
- Stir until the sugar is dissolved.
- Remove from heat and let cool while the slaw mix is in the fridge.
- Remove slaw mix from fridge.
- Drizzle with the sauce.
- Add the oil, green onions, and parsley and toss.
- Cover and return to refrigerator for 2-3 hours before serving.
Notes
Nutrition
Nutritional values are approximate.
