COLESLAW
This coleslaw recipe is made using a vinegar based dressing making it perfect for summer outings. Once refrigerated, it can last for up to 3 weeks
Servings: 10 cups
Calories: 209kcal
Ingredients
- 1 medium head cabbage shredded
- 2 carrots peeled and shredded
- 1 small onion diced
- 1/2 cup bell pepper chopped, may use colored peppers
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup white distilled vinegar
- 1 tablespoon celery seed
- 1 teaspoon salt
Instructions
- Place the cabbage, onion, carrots, and pepper into a large mixing bowl.
- In a small saucepan, bring the sugar, oil, vinegar, celery seed, and salt to a rapid boil.
- Pour the dressing over the cabbage mixture and mix thoroughly.
- Place in an airtight container and refrigerate until needed.
Nutrition
Serving: 0.5cup | Calories: 209kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Sodium: 259mg | Potassium: 228mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2361IU | Vitamin C: 44mg | Calcium: 54mg | Iron: 1mg