Prep 15 mins
Cook 0 mins
A cooked dressing makes this coleslaw different than the usual creamy type, and if you buy prebagged coleslaw mix it's also incredibly fast. I don't mind some orange with my green! I usually leave out the green pepper, since I'm not crazy about peppers in coleslaw, so try it with or without. Requires some refrigeration time.
- 12 cups slivered cabbage
- 1 large green pepper, chopped
- 1 onion, diced fine
- 1 cup sugar
- 1 cup vinegar
- 3⁄4 cup vegetable oil
- 1 tablespoon dry mustard
- 1 tablespoon celery seed
- 1 tablespoon salt
- Toss together cabbage, pepper and onion.
- Sprinkle with sugar and toss.
- Combine remaining ingredients in a saucepan and bring to a boil.
- Pour over the slaw and toss. Let stand one hour.
- Refrigerate a minimum of an hour, but a few hours is good.
I love a tangy coleslaw with no mayo and used to make one with most of these ingredients but couldn't remember the ratio's for the oil, vinegar, and sugar. Thanks for posting!
Loved this! I had half a bag of cabbage mix, added dried minced onion and some green pepper. Since I was cooking a "cool meal" for a hot day, I found this recipe and I am certainly glad I did. The flavor is really delicious. The longer it is refrigerated, the better the flavor. It is a great compliment to cold cooked artichokes with garlic butter, sliced fresh turnips and red radishes and fresh french bread. Thanks for posting!
Easily 5 stars! I cut the recipe in half for just myself. I didn't have fresh green pepper so I used dried green peppers very sparingly and used only a sprinkling of sugar. The bag of slaw mix I had on hand worked perfectly and was a real timesaver. I think this will even better tomorrow for lunch. Thanks for posting such an easy and great tasting recipe and thanks for tagging my recipe in the cameraless chef game! smilynn:)