Cool and Crunchy Coleslaw
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 head green cabbage, about two pounds
- 1 large green pepper, stemmed and seeded
- 2 medium yellow onions
- 1 carrot, peeled
- 236.59 ml sugar
- 236.59 ml white vinegar
- 59.14 ml vegetable oil
- 14.79 ml salt
- 4.92 ml dry mustard
directions
- Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
- Grate the carrot into the bowl with the cabbage mixture.
- Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
- In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
- Pour vinegar mixture over cabbage mixture. Toss well.
- Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.
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RECIPE SUBMITTED BY
StevenHB
Hingham, Massachusetts
Without coffee, chocolate, and beer, in that order, life as we know it would not be possible