German-Style Cole Slaw | This recipe offers an alternative to a traditional cole slaw dressing. Prepackaged, shredded cole slaw makes this an easy summer dish, and crisp, crumbled bacon give the salad added crunch. For a vegetarian option, try substituting toasted, salted sunflower seeds or pepitas (toasted, shelled pumpkin seeds).
INGREDIENTS
1 large bag of shredded cole slaw mix (16 to 32 ounces)
1 cup white sugar (you can use less, if desired)
¾ cup vegetable or canola oil
¾ cup apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon celery salt
1 teaspoon brown sugar
½ package crisp bacon, chopped (or more if you like)
Salt to taste
1 cup white sugar (you can use less, if desired)
¾ cup vegetable or canola oil
¾ cup apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon celery salt
1 teaspoon brown sugar
½ package crisp bacon, chopped (or more if you like)
Salt to taste
White pepper to taste (white pepper gives the salad zing)
PREPARATION
- Put the white and brown sugars, celery salt, and mustard into a bowl.
- Add the vinegar and whisk together, then slowly add oil. (I prefer less oil than vinegar, but you can adjust to your preference.
- Add the cabbage mix and lightly toss.
- Add salt and pepper to taste.
- Add bacon before serving.
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