Spicy Cole Slaw
I make cole slaw with our home grown cabbage. I use sugar, vinegar and mayonaise and a grated carrot. My husband always claims it is too spicy. What am I doing wrong?
Benton County Oregon food preparation
Since this is a product you are making to serve fresh, rather than preserving it, you could certainly cut down on the amount of vinegar. I have seen coleslaw recipes that use apple juice and a limited amount of vinegar in the dressing instead of straight vinegar.
Apple cider vinegar is not as sharp as white distilled vinegar, but it does give a darker tint to the coleslaw.
Also, if the coleslaw is allowed to sit for a day or so, the cabbage will soak up some of the dressing and seem more mellow.
Hope these suggestions help!