Mike Mills Crunchy Cole Slaw

There are two kinds of cole slaw: creamy and vinegar-based, and both have their merits. At the 17th Street Bar & Grill, in Murphysboro, Illinois, we use a simple vinegar-based recipe that's always been very popular.

1 head green cabbage, finely chopped (about 5 cups)
1/4 head red cabbage, finely chopped (about 1 cup)
1 carrot, shredded


2 cups apple cider vinegar
2 cups sugar
1 1/2 tablespoons canola oil or other mild vegetable oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3/4 teaspoon celery seed
1/2 teaspoon kosher salt, finely ground
1/2 teaspoon ground black pepper
1/4 teaspoon chopped garlic

Toss the green cabbage, red cabbage, and carrot in a large bowl.

Make the dressing: In another large bowl, mix the dressing ingredients, stirring until the sugar is dissolved.

Use a measuring cup to 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 dressing, 'A cup at a time, but be careful not to drench the cabbage. You may not need all of the dressing; any leftovers can be saved, in a covered container in the refrigerator, for up to 5 days and used as a dressing for salad or a marinade for vegetables.


VARIATION: For a creamy version, mix 1 cup of the dressing with 1 cup of Hellmann's mayonnaise or Miracle Whip salad dressing.