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

A marinated coleslaw that keeps well in the fridge for a week.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Dressing:
Coleslaw:

Directions

Instructions Checklist
  • Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.

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  • Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.

  • Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Nutrition Facts

224 calories; protein 2g; carbohydrates 18.7g; fat 16.8g; sodium 756.6mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/22/2021
1.22.21 I used Splenda® instead of sugar to get the calories down, and cut back on the amount of oil. I used the mandolin to shred the cabbage (ended up too finely shredded, but that’s not the recipe’s fault), and in the future, I’ll use the slicing blade on my food processor. I like vinegar-based coleslaw, and this was a bit different with the addition of the mustard. Liked it, and will make again. Read More