Barbecue Coleslaw
1/4 cup cider vinegar
2 tablespoons sugar
2/3 cup bottled barbecue sauce
1/4 cup water
2 tablespoons dry mustard powder
Liquid red pepper seasoning, to taste
6 cups shredded cabbage
(1 3/4 to 2 pound cabbage)
2 cups shredded carrots (about 3 medium-size carrots)
Combine vinegar and sugar in small saucepan. Cook over low heat just until sugar completely dissolves. Stir in barbecue sauce, water, mayonnaise, mustard powder and red-pepper seasoning. Combine cabbage and carrots in large bowl. Pour dressing over; toss to combine. Refrigerate, covered until ready to serve.
Makes 8 servings.