Coleslaw--your versatile friend.

To me, you can judge a restaurant by it's coleslaw.  Big awkward slices of cabbage mixed with mayo does not a coleslaw make.  Remember, cabbage is a leafy green, and we need to think of coleslaw as a salad.  A delicious crunchy bite of something cool and green to have in between courses of spicy food (bbq, tacos, etc).  I don't even put mayo in mine (gasp!)--I am a firm believer that coleslaw should be vinegar based.

1/2 cup sugar

3/4 cup white vinegar (or half white vinegar and half cider vinegar)

2 tsp mustard seeds

2 tsp celery seed

1 tsp salt

Mix the above in a large bowl, stirring until the sugar is dissolved.

Add the following ingredients to the bowl:

1 cabbage, finely shredded

1 small bell pepper, minced

1 T. minced pimentos

1 small vidalia or sweet onion, minced

Toss well and mix.  Transfer to a ziplock bag and refrigerate overnight.  This coleslaw gets better the longer it sits, and it can last up to 2 weeks in the fridge.  

GOOD WITH: bbq, beans, tacos, sandwich filling, hot dogs, veggie dogs, burgers, seafood.