Coleslaw

Coleslaw

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 10

    • Ingredients

    Dressing

  • 1/4 cupsugar
  • 1teaspoonsalt
  • 2teaspoonsdry mustard
  • 1tablespooncelery seed
  • 1cupcider vinegar
  • 2/3 cupcanola oil

    • Salad

  • 1/2 headcabbage, shredded( your favorite type)
  • 1largecarrot, shredded

    • Directions

  • shred cabbage and peeled carrots into bowl.
  • combine all other ingredients into medium saucepan.
  • cook until sugar is dissolved.
  • cool dressing.
  • pour some of the dressing over the mixed cabbage and carrot mixture, continue until all is coated.
  • remaining dressing can be frozen.

    • Reviews

  • “I made the entire amount of dressing though I thought about halving it as some had suggested.I think half would have been right as this turned out very soupy.It was also more oily than I like.That said, it also had good flavor and was fast.Not my favorite coleslaw, but a good basic one.”

  • “Great recipe!I had to substitute olive oil, but it was still delicious.I think I will use the dressing on my summer tomatoes.”

  • “As usual, I substituted Splenda for the sugar.I used half a head of red cabbage, and halved the recipe, because people said it made a lot.I also added a little thin sliced red onion to this.It was a beautiful looking salad and very tasty, too!”

  • “We enjoyed this cole slaw very much, nice change from the usual mayo laden slaw! and quite zippy, loved the dressing, although there was way too much even making only half a recipe. Instead of sugar I used Splenda and had no celery seed so I subbed with caraway seed and just a touch of celery salt which I did have in. Very tasty dressing and nice that it can be frozen, different, it’ll be interesting to see how it works after being frozen.We will be making this again, thanks for sharing.”

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