This is a recipe for those who don’t like the traditional mayo based coleslaw. It’s a deliciously tangy alternative that has become my go-to coleslaw recipe.
This is best if made at least a day in advance.
Ingredients
- 1 medium head cabbage, shredded
- 1 large onion diced
- 1 cup grated carrots
- 2 stalks celery, chopped
- 1 cup white sugar
- 1 cup white vinegar
- 3/4 cup vegetable oil
- 1 Tbsp salt
- 1 Tbsp dry mustard
Directions
- 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.
- Allow to cool and chill overnight.
