​Looking for a coleslaw recipe that isn’t mayonnaise based. The coleslaw is not only delish but safe to take on picnics & tailgate parties — anywhere refrigeration is not an option.

  • 3/4 cup extra virgin olive oil (light taste)
  • 1 cup sugar
  • 1 cup white balsamic vinegar
  • 1 large head white cabbage, chopped
  • 1 large onion, diced
  • 1 large carrot, shredded
  • 1 small poblano or bell pepper, diced
  • ½ cup colorful sweet peppers, diced
  • 1 tsp kosher salt
  • 1 tsp cracked pepper medley
  • 1 tsp dry mustard
  • 1 tsp celery seed
  • 1/2 tsp turmeric
  • ½ tsp red pepper flakes

In a saucepan, mix olive oil, sugar, vinegar, salt, pepper medley, mustard, celery seed, turmeric and red pepper flakes and bring it to a bowl. Set your mixture to the side to cool for about 10 minutes. While your wet ingredients are cooling add the cabbage, onions & peppers to a large bowl. Pour the wet mixture over your chopped vegetables.

Marinate in refrigerator at least one day. Will keep a week. Serves 8. Good for picnics and tailgating parties where refrigeration is problematic.

Time saving tip: Replace the cabbage and carrots above with 3 bags of store bought ready coleslaw mixture.

​Looking for more umph in your coleslaw. Try adding your favorite barbecue sauce (we suggest our Sweet & Sassy Soppin’ Sauce. ) Simply reduce the wet ingredients in recipe above by half and add the sauce. YUMMY!

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