Description
This old-fashioned ice box slaw is refreshing, easy to make, and keeps well in the fridge, making it perfect for meal prep or summer gatherings
Ingredients
Units
Scale
- 1/2 of a large head of cabbage (or 1 small head), chopped or grated
- 1 small purple onion, chopped (can use regular onion)
- 1 green pepper, chopped
- 1 carrot, chopped
- 1 teaspoon celery seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white granulated sugar
- 1/2 cup white vinegar
- 1/3 cup oil
- 1 teaspoon dry mustard
Instructions
- Combine Vegetables: In a large bowl, combine the chopped cabbage, onion, green pepper, carrot, celery seeds, salt, and pepper. Set aside.
- Prepare Dressing: In a saucepan, combine the sugar, vinegar, oil, and dry mustard. Bring to a boil, then remove from heat and let it cool.
- Toss Slaw: Once the dressing has cooled, pour it over the slaw mixture and toss to combine.
- Chill: Refrigerate the coleslaw for several hours or overnight.
- Serve: Serve chilled and enjoy!
Notes
- This coleslaw can be made ahead and will last up to a week in the refrigerator.
- For a milder flavor, you can substitute regular onion for purple onion.
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg