Mustard Coleslaw

This tasty coleslaw is made without mayo, making it a perfect solution for tailgating or any other outdoor event. Make the dressing ahead of time, and let it cool completely before pouring over the cabbage.

Recipe and photograph by Kimme Hargrove

Two 12-ounce bags shredded cabbage/carrot coleslaw mix
Half an onion, finely chopped
Half a green bell pepper, finely chopped
1 celery stick, finely chopped
2/3 cup sugar
1/3 cup sour cream
1/4 cup mustard
1/4 cup apple cider vinegar
1/8 cup ketchup
1/2 tablespoon salt
1/4 teaspoon cayenne pepper

Combine cabbage/carrot mixture, onion, bell pepper and celery in a bowl.

Heat sugar, sour cream, mustard, vinegar, ketchup, salt and cayenne in a small saucepan. Bring to a boil, whisking frequently. Set aside, and let cool completely.

Pour cooled dressing over cabbage mixture, and chill before serving.

Not serving a crowd? Use just one bag of cabbage, and cover with about half of the dressing.

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