This Delta slaw is by far my favorite go-to slaw. Although I sometimes eat it as a side, it most often finds it’s way onto pulled pork or Sloppy Joe sandwiches, or on hot dogs. Despite being a vinegar-based slaw it has a nice sweetness to it. It also contains celery seed (and a good bit of it too), which is also one of my favorite flavors. I love everything about this slaw.
Depending on how I’m serving my Delta slaw (as in, how quickly I’m going to devour it), I often keep the slaw ingredients separate from the dressing until just before serving. That was the slaw doesn’t get too soggy, which will happen after three or more days in the fridge. Keeping the parts separate means I can easily get a full work week’s worth of slaw out of a batch!
- 1 32-ounce bag cole slaw mix (with carrots)
- 1 red or green bell pepper sliced thin
- 1 medium onion sliced thin
- 2 teaspoons Kosher salt
- 1 teaspoon white pepper
- 1 cup apple cider vinegar
- 1 cup sugar or Splenda
- 1 teaspoon dry mustard powder
- 2 teaspoons celery seeds
- 1/2 cup vegetable oil
- 1/4 cup green onions finely chopped
- 2 tablespoons fresh parsley chopped
- Combine the slaw mix, bell pepper and onion in a large resealable container. Toss with the salt and pepper. Cover and refrigerate for 1 hour.
- Meanwhile, combine the vinegar, sugar, mustard powder, and celery seeds in a small saucepan and bring to a boil. Stir until the sugar is dissolved and remove from the heat and let cool until the cabbage mixture has been in the fridge for 1 hour.
- Remove cabbage from fridge and pour sauce over it. Add the oil, green onions, and parsley and toss to combine.
- Cover and return to refrigerator for 2-3 hours before serving.