Mayonnaise free and full of flavor, this Marinated Cole Slaw is tangy, sweet and crunchy and is perfect to make for any BBQ or picnic. The flavors go great with pulled pork, burgers, hot dogs and grilled chicken!
Place the cole slaw mix, red onion, and garlic into a large bowl and set aside.
In a small sauce pot, add the vinegar, sugar, oil, salt, celery seed, and pepper. Stir to combine. Place over medium heat, whisking constantly, until it comes to a simmer and the sugar has dissolved.
Immediately pour the liquid over the slaw ingredients and stir well so it is coated in the liquid.
Cover and place in the fridge for at least 24 hours or up to 48 hours if you have the time; stir once or twice a day so it is evenly coated in the sauce.
Before serving, take out the garlic cloves and discard; enjoy immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The slaw pictured was marinated for 48 hours.
I very gently crush the garlic just so it splits open slightly in a few places and then pop them into the cole slaw, this way you will get that garlic flavor without it being overwhelming. Do not forget to take out the cloves before serving. You can also skip this step and add 1 teaspoon garlic powder to the liquid mixture.
It will seem like there is not enough dressing at first, but as it sits the cabbage releases it’s juice along with the dressing we add so it is plenty!
It really needs AT LEAST 24 hours to sit in the fridge for all those flavors to develop.
This will last up to 1 week in the refrigerator. It can also be frozen for up to 3 months.