Vinegar Dill Coleslaw

Recipe by AZ Food Critic
READY IN: 12mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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