Sweet-Sour Slaw

There are two kinds of slaw, and the rivalry is as savage as Auburn vs Alabama. Sweet-sour is vinegar and sugar based. Creamy is mayo or sour cream or buttermilk based (or a blend). This sweet-sour is simple and quick. If you prefer creamy, check out page 364.

Makes 8 small servings

Takes 30 minutes

• Dressing
• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon mustard powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon celery seeds
• ¼ cup distilled white vinegar
• 2 tablespoons vegetable oil
• Slaw
• 1 pound green cabbage (about ½ medium cabbage)
• 1 large carrot, peeled
• 1 small white onion
• ½ bell pepper (any color)
• Radishes or a small jalapeño, if you like a jab of heat (optional)

1. To make the dressing, in a bowl large enough for the whole shootin’ match, whisk together all the dressing ingredients. Be sure to whisk out all the lumps.

2. To make the slaw, chop the cabbage, carrot, onion, pepper, and radishes (see sidebar below). Add the vegetables to the bowl with the dressing and mix. Taste and add more of the seasonings to your preference. When you serve the slaw, mix thoroughly and scoop from the bottom so the veggies have dressing on them.