Labor Day is approaching, the kids are starting a new school year, and the end of summer is here. Over the next two weeks, I thought I would share a few recipes to celebrate the Labor Day holiday, and the unofficial end of summer. This is always a bittersweet time for me. While I will miss the hot, lazy days of summer, truth be told, autumn is truly my favorite season, and I am always eager to usher it in. I love the cooler temperatures, the brilliant red and orange hues of falling leaves, the bounty of the harvest, and, of course, Halloween and Thanksgiving. For now, though, I am in no rush, and will simply savor these last couple of balmy weeks.
This refreshing coleslaw recipe is a nod to my Pennsylvania heritage. It’s popular in Pennsylvania Dutch country, and features a sweet and sour vinegar sauce (instead of mayo), along with green bell pepper. I absolutely adore the fresh flavor of green bell pepper in this slaw, but if you aren’t a fan of green peppers, just substitute any color bell pepper of your choice. If you like a little spice, throw in a jalapeno, too.
- ¾ cup apple cider vinegar
- 1 cup sugar
- ¼ cup water
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
- 2 teaspoons salt
- 1 medium head green cabbage (or substitute 1 or 2 large bags of coleslaw mix)
- 1 medium carrot
- 1 medium green bell pepper
- Using a food processor, finely grate the green cabbage, carrot and bell pepper. (If you don’t have a food processor, you can chop them finely by hand, or use a box grater.) Place the finely grated vegetables into a large bowl, and stir in the salt. Set aside while you make the dressing.
- In a saucepan, combine the apple cider vinegar, sugar, water, celery seed and mustard. Bring to a boil, stirring to dissolve sugar, then boil for 1 minute. Remove from heat and allow to cool.
- Combine the vegetables and the dressing. Refrigerate until ready to serve. This slaw tastes best if it is made at least a day ahead.