Tangy Vinegar Cole Slaw

Makes 8 to 10 servings

This simple vinegar-based cole slaw is our number one side dish. It’s a hallowed tradition on a barbecue sandwich—the tart, crunchy cabbage goes perfectly with the smoky flavor of the meat, and the vinegar helps cut through the pork fat. Leftovers can be parlayed into Soul Rolls (page 59) or Barbecue Parfaits (page 133).

• 1 medium green cabbage
• ¼ small purple cabbage
• 1 carrot, peeled and shredded
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• Dressing
• 2 cups apple cider vinegar
• 2 cups sugar
• ½ cup chopped onion
• ¼ cup chopped green pepper
• 1¼ tablespoons canolaoil or other mild vegetable oil
• 1½ teaspoons celery seeds
• 1½ teaspoons granulated garlic
• 1 teaspoon dry mustard (we use Colman’s)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Using a large sharp knife, slice the cabbages into ¼-inch-thick slices. Lay the slices flat and finely chop them, first sideways, then up and down. You should have about 5 cups green cabbage and 1 cup purple. Toss the green and purple cabbages and the carrot in a large bowl.

For the dressing: In another bowl, mix the vinegar, sugar, onion, green pepper, oil, celery seeds, garlic, dry mustard, salt, and pepper, stirring until the sugar is dissolved.

With a measuring cup, transfer half of the dressing to the bowl with the cabbage and carrots. Toss with clean hands or a large spatula to combine. Keep adding the dressing, ¼ cup at a time, being careful not to drench the cabbage. You may not need all of the dressing; any leftover can be saved in a covered container in the refrigerator for up to 5 days and used as a dressing for salad or to marinate vegetables.

Cover and refrigerate for several hours, until chilled. The slaw keeps, refrigerated, for 5 days.