Vinegar Dill Coleslaw

Submitted by AZ Food Critic

"This is a great coleslaw for any picnic, barbeque or potluck dinner. Full of flavor and refreshing!"

 

• Ready In: 12mins
• Ingredients: 11
• Yields: 8 cups
• Serves: 8

ingredients

• 1 medium head of cabbage, shredded
• 1 large carrot, shredded
• 1⁄2 cup red cabbage, shredded
• 1 small onion, diced
• 1⁄4 cup sugar
• 1⁄4 cup canola oil
• 1⁄4 cup white vinegar
• 1 teaspoon mustard powder
• 1 teaspoon dried dill weed
• 1 teaspoon celery seed
• 1 teaspoon salt

directions

1. In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
2. In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
3. Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
4. Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
5. Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
6. Makes about 8 to 12 servings.

Reviews

[Uncle Eddie]

Very good recipe. Thanks for sharing. It will go great with the St. Louis style pork ribs I am smoking right now. I did make up the cole slaw recipe early this morning to allow for the spices to take their full effect. My only substitution was I used bagged angel-hair cole-slaw (cabbage) instead of a fresh head of cabbage to shred.