You can never go wrong with another coleslaw recipe. As it happens, I tend to make it a little differently every time, tweeking it a little to fit with whatever I’m serving it with. I planned this one to be used as a topping for a crispy tempeh sandwich with tartar sauce, so I wanted to go with an oil-and-vinegar dressing, instead of something creamy. Old Bay is a classic seasoning to pair with seafood but is fantastic with almost anything, and it’s particularly good as a coleslaw seasoning.
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- ¼ large head of cabbage, cored and shredded, about 6 cups
- ½ red bell pepper, seeded and thinly sliced
- 1 medium carrot, peeled and grated
- ½ medium red onion, thinly sliced. Taste a piece and soak in cold water for 10 minutes if it is particularly ‘hot’
- ½ cup distilled vinegar, you could substitute cider vinegar if you’d like
- 6 tablespoons sugar
- ¼ cup vegetable oil
- 1 tablespoon Old Bay Seasoning
- In a large bowl, thoroughly mix together all of the vegetables
- Whisk together the vinegar and sugar until the sugar has dissolved. Slowly whisk in the oil and Old Bay.
- Pour the dressing over the cabbage and mix well. It shouldn’t need any extra salt, but should you find that yours does, add a little extra.