Total Time
15mins
Prep 10 mins
Cook 5 mins

Ingredients Nutrition

Directions

  1. In a saucepan, heat oil, sugar,vinegar,mustard, salt and celery seed and bring to a rolling boil.
  2. Pour the hot mixture over the vegetables, stirring well to combine.
  3. Let stand in the refrigerator for 24 hours before serving.
  4. Keeps for days.

Reviews

(5)
Most Helpful

This was very yummy! I served it with pulled pork at a party and it was a hit. I am not a big fan of mayo but all the recipes I have tried w/o mayo so far have been too acidic. This one is just right. I used 2 one pound bags of pre-shredded coleslaw instead of chopping everything and I didn't have celery seeds so I subbed in 1/2 tsp of ground celery seed. Thanks for posting!

Wildblu3 November 18, 2010

Love this coleslaw! Thank you :)

Genevason February 24, 2008

I did not care for the mustard in it. But I am not a big mustard fan in salads (like macaroni salad and potato salad).

Kat's Kitchen April 14, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a