Angie's Dad's Best Cabbage Coleslaw Recipe

"An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better."


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  • 1 medium head cabbage, shredded
  • 1 large red onion, diced
  • 1 cup grated carrots
  • 2 stalks celery, chopped
  • 1 cup white sugar
  • 1 cup white vinegar
  • 3/4 cup vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon dry mustard
  • black pepper to taste
  • Directions

  • Prep
  • Ready In
    1. In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.


    • Cook’s Note:
    • This is best if made a day ahead to 2 weeks ahead. If you make it far ahead, drain juice prior to serving.

    Nutrition Facts

    Per Serving: 131 calories;8.4 g fat;14.1 g carbohydrates;0.9 g protein;0 mg cholesterol;364 mg sodium.Full nutrition
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