The BEST tasting coleslaw in the world!

Ok, so it looks really questionable.

But it tastes so good that you'll tell people WHY it looks so odd.

Balsamic Vinegar makes this richly tart, and it makes all the difference in flavor. Marination of the cabbage pulls the flavor all the way through the cabbage. You won't have cabbage with dressing on it - you will have sweet and tart cabbage that tastes like coleslaw instead of like cabbage with Miracle Whip on it.

Muddy River Coleslaw

• Chopped Cabbage
• 1/2 cup Balsamic Vinegar
• 1/4 to 2/3 cup sugar (you have to TASTE it so you get it right)
• Mayo (you'll know when it is the right amount)

Put the vinegar in a bowl that is large enough to hold the cabbage and stir it.

Add the sugar - add some, stir it until dissolved. Taste. Add more if you need it, repeat.

Dump the cabbage in, and stir to coat it.

Let the cabbage marinate for 3-6 hours, stirring occasionally to re-coat the cabbage. Doesn't matter if it is in the fridge or not, unless it goes overnight - but be careful if you leave it on the counter, and cover it, so fruit flies do not invade.

If you want to make sure it has marinated long enough, taste it, to make sure the flavor is all the way through.

Add mayo, a spoonful at a time, and stir it in. You'll know when it is creamy enough.

Looks terrible, right?

Tastes wonderful though.

If your guests REALLY can't bear the dark color, you can sub Cider Vinegar, or even Distilled Vinegar if you must. But it won't taste as good!

NOTE: Balsamic Vinegar can give you a reaction. Kinda itchy, maybe swelly. But it usually does that on the FIRST exposure. The second exposure will be better, or worse, it can go either way. The third exposure tells you whether you should continue to have anything with Balsamic Vinegar (or at least with a LOT of it). If the third exposure is worse, don't use it again. If the third is better, then you are likely to stop reacting to it within 1-2 more exposures. Your body just learns how to handle it.