Eva Ward | Tri-County EC

Coleslaw is the ultimate barbecue side dish that just keeps giving. Its tang cuts through the richness of the meat, and it’s even better the next day piled high on a sandwich. I appreciated the ease of this recipe, which delivered crunch and bold flavor.

—Vianney Rodriguez, Food Editor

1 medium head cabbage, shredded
1 small red onion, thinly sliced
2 medium carrots, shredded
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 cup olive oil
1/2 cup apple cider vinegar

1. In a large bowl, combine cabbage, red onion and carrots.

2. In a saucepan, bring sugar, salt, dry mustard, celery seed, oil and vinegar to a boil, stirring to dissolve sugar.

3. Pour vinegar mixture over cabbage mixture and combine well. Allow to cool.

4. Cover and refrigerate at least 4 hours before serving.

Serves 8.