Tangy Coleslaw Recipe

Use this tangy coleslaw recipe as a crunchy sandwich topper or serve as a side dish at picnics.  Here, we pair the coleslaw with our Beer-Braised BBQ Brisket Grinders (pictured). 

Total Time: 0:20

Prep: 0:20

Level:
Easy

Yield:
4 cups

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Ingredients

1 medium green cabbage

1½ c. finely shredded carrots

½ c. chopped fresh cilantro

⅓ c. finely diced red onion

⅓ c. cider vinegar

⅓ c. granulated sugar

½ c. mayonnaise

1 tbsp.  ketchup

1 tsp.  yellow mustard

1½ tsp.  kosher salt

¾ tsp.  crushed red pepper flakes

Directions

Toss cabbage, carrots, cilantro, and onion in a large serving bowl until combined. 

In a small bowl, whisk together vinegar and sugar until sugar dissolves.  Whisk in mayonnaise and remaining ingredients.  Pour over cabbage mixture and toss well. ( You can make this up to 2 days ahead.  Cover and refrigerate; before serving, bring coleslaw to room temperature.)