Hot-Cold Slaw
A crisp, tangy coleslaw with a sweet and vinegary dressing, perfect for summer barbecues or as a tangy side dish for any gathering.
Ingredients
Instructions
- Bring the sugar, vinegar, oil, mustard, salt, and celery seed to a boil.
- Allow the mixture to cool.
- Pour the cooled dressing over the shredded cabbage and grated onion.
- Refrigerate the slaw for at least 1 hour before serving.
Tips & Substitutions
For an extra crunch, add shredded carrots or sliced bell peppers to the slaw. If you're looking for a lower sugar option, consider substituting half of the sugar with a natural sweetener like honey or agave syrup. Make sure to finely grate the onion to avoid overpowering flavors. This slaw pairs beautifully with American recipes like grilled meats and sandwiches.
Serving Suggestions
Serve the Hot-Cold Slaw as a vibrant side dish with barbecue or fried foods. It's excellent alongside sandwiches or as a topping for tacos. For a complete meal, enjoy it with grilled chicken or alongside Val'S Frozen Daiquiris for a refreshing pairing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To refresh the slaw before serving, mix it well and consider adding a splash of vinegar or a drizzle of oil to brighten the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Hot-Cold Slaw contains roughly 317 calories, with 2g protein, 19g carbohydrates, and 26g fat. It is an excellent source of vitamin C (21% of the Daily Value). Note that it is relatively high in sodium, at 613mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this slaw ahead of time?
Yes, this slaw can be made a day in advance. The flavors deepen as it sits, making it an excellent choice for meal prep or gatherings. Just make sure to give it a good stir before serving.
Is there a vegan option for this recipe?
Absolutely! This recipe is already suitable for vegan diets since it does not include any animal products. Just ensure that the mustard you use is vegan-friendly, as some may contain eggs.
What type of vinegar works best for this slaw?
A mild vinegar like apple cider or white vinegar works best for balancing the sweetness. If you prefer a tangier flavor, you could also try rice vinegar, but avoid strong flavored vinegars like balsamic, as they may overpower the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).