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An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.
Ingredients
- 1 medium head cabbage, shredded
- 1 large red onion, diced
- 1 cup grated carrots
- 2 stalks celery, chopped
- 1 cup white sugar
- 1 cup white vinegar
- ¾ cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon dry mustard
- black pepper to taste
Directions
Step 1
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Recipe Tips
This is best when made a day ahead and up to 2 weeks ahead. If you make it far ahead, drain juice before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 131 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat1g | 7% |
| Sodium364mg | 16% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber2g | 5% |
| Total Sugars12g | |
| Protein1g | |
| Vitamin C18mg | 88% |
| Calcium25mg | 2% |
| Iron0mg | 2% |
| Potassium117mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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