Coleslaw-No Mayo

Name: Coleslaw-No Mayo
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/3 large green cabbage (shredded or chopped fine); 1 medium carrot (shredded or small matchstick cuts); 6 radishes (shredded or small matchstick cuts. If your radishes are large, reduce the number of radishes); 1/3 green bell pepper, small diced; 1 1/2 green onions, thinly sliced; 1 tablespoon ketchup; 1/4 cup sugar; 1/3 cup cider vinegar; 1/4 cup vegetable oil; 1 teaspoon salt; 1/3 teaspoon ground mustard; 1/3 teaspoon celery seed

Submitted by breezermom

"Perfect blend of tangy and sweet, and with no mayonnaise so it is safe for picnics and cookouts! Love this type of coleslaw on top of barbecue pork sandwiches. So colorful that it will compliment anything on your plate. If you don't like your coleslaw as sweet, please feel free to reduce the amount of sugar. Prep and cooking time does not include chilling time."

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photo by sheepdoc

Ready In:: 35mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₃ large green cabbage (shredded or chopped fine)
1 medium carrot (shredded or small matchstick cuts)
6 radishes (shredded or small matchstick cuts. If your radishes are large, reduce the number of radishes)
¹⁄₃ green bell pepper, small diced
1 ¹⁄₂ green onions, thinly sliced
1 tablespoon ketchup
¹⁄₄ cup sugar
¹⁄₃ cup cider vinegar
¹⁄₄ cup vegetable oil
1 teaspoon salt
¹⁄₃ teaspoon ground mustard
¹⁄₃ teaspoon celery seed

directions

Combine the cabbage, carrots, radishes, green bell pepper, and green onions in a large bowl.
Combine the ketchup, sugar, vinegar, oil, salt, mustard and celery seed in a small saucepan. Bring to a boil, stirring constantly so sugar dissolves and all ingredients mix well.
Pour over the cabbage mixture and stir to coat.
Cover and chill in the refrigerator. It is best to wait at least 2 hours before eating so the flavors develop. More chilling time makes it even better.

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Reviews

This was a little bland but I used it in Bahn Mi duck confit sliders and it was the perfect condiment.

sheepdoc
We didn't care for this, it was too vinegary, needed salt and had too much oil. I let the dressing cool in the fridge before tossing with the veg. . It could use more celery seed as well. It has promise though, especially for outside picnics in the summer, great crunch! Thanks for posting, made for Dining on a Dollar 2013

pammyowl
The salad is colorful which makes for a pretty presentation. I elected to not add the heated sauce to the slaw. I let it cool and then added for the two hours. The flavor fresh made was very tart and different. I thought it might be interesting to try it on a sauerkraut salad or even to marinate beets. The next day the slaw looked fine, but was lackluster; missing the tart flavors that had made it special to me. Served with baked pork chops and a contest corn on the cob. Good luck!

Susie D