SAN DIEGO, Calif. (CBS 8) - This vinegar-based coleslaw is great as a side dish or on top of your favorite barbeque sandwiches.
This slaw recipe is a great change from the creamy style coleslaw made with mayonnaise in that you don't have to worry about keeping it cold, plus it's lower in fat than its creamy cousin. Enjoy!
Ingredients: (Serves 8 to 12)
1 1/2 to 2 bags shredded coleslaw mix
1 small sweet onion, cut in half and thinly sliced
1/4 cup olive oil
1/4 cup apple cider vinegar or red wine vinegar
2 tbsp light agave syrup or 2 1/2 tbsp sugar
1/4 Fresh ground black pepper
1/2 tsp sea salt or kosher salt
Pinch crushed red pepper flakes
3/4 tsp celery seed
Place shredded cabbage and sliced onions in a large glass or non reactive metal mixing bowl. Place remaining ingredients in a blender and pulse until mixture has emulsified (mixing the dressing this way keeps it from separating and becoming oily).
Pour dressing over cabbage mixture toss until evenly coated, cover with plastic wrap and place in fridge to chill 30 minutes to an hour before serving. For maximum flavor make a day ahead.
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