Ingredients1 h 25 m servings 202
- Combine cabbage and red onion in a large bowl.
- Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
- Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
- Cook's Note:
- Shredded cabbage may be substituted with a 16-ounce package of shredded coleslaw mix.
Per Serving: 202 calories; 12.4 23.3 1.5 0 212 Full nutrition
ReviewsRead all reviews 3
1.28.18 Piled this on top of a pulled chicken sandwich, but don’t limit yourself to just serving it on sandwiches. This coleslaw is tasty enough to stand on its own as a side dish to many entre...
This was very good. Some do not like the mayo based slaw, so I did this one too. It goes very well with smoked pork butt.