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
- 0.75 cups vegetable oil
- 1 tablespoon salt
- 1 tablespoon dry mustard
- black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Other Recipes
Eight-Day Icicle Pickles
When I was in grade 3, my teacher had our class make these eight-day icicle pickles. My mom copied the recipe, and I have hung on to it ever since!
Egg-Style Avocado Salad Sandwiches
An egg salad sandwich without the eggs.
Wild Rice Salad
This wild rice salad is easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita; it's very versatile. If in season, try substituting black cherries for the grapes.