Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This tangy coleslaw is great used as a topping for pulled pork sandwiches.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • Combine cabbage and red onion in a large bowl.

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  • 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.

Nutrition Facts

202 calories; protein 1.5g; carbohydrates 23.3g; fat 12.4g; sodium 212.2mg. Full Nutrition
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