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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 12 servings |
||
| Calories 210 | ||
| Calories from Fat 125 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 7.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 612mg | 25% | |
| Potassium 349mg | 9% | |
| Total Carbohydrate 21.2g | 7% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 17.5g | ||
| Protein 1.9g | 3% | |
Ingredients
- 1 large cabbage, shredded
- 3 medium carrots, shredded
- 1 medium green pepper, shredded
- 1 small onion, shredded
- 3/4 cup sugar
- 1 cup cider vinegar
- 3/4 cup vegetable oil
- 3 teaspoons salt
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
Directions
1
In a large bowl, combine cabbage, carrots, green pepper and onion.2
Add sugar and toss to coat.3
In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.4
Bring to a boil.5
Pour over cabbage mixture and toss to coat.6
Cover and refrigerate for at least 2 hours before serving.7
Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.
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- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Holiday/Event > Religious > Easter
Featured Reviews for This Recipe
From: ladypit
On Jul 2, 2008
We enjoyed this tonight as part of a quick meal put together all with things from the freezer. (It meant I didn't have to order out after a long day!) This is very very sweet, and I'd cut down on the sugar a little bit next time. But it was good and convenient. Thanks.
From: Victoryred Chef #457829
On Aug 14, 2007
very good recipe it will be nice to have some of this packed away in the freezer just thaw out and you got an awesome salad thanks
From: * Pamela *
On Jun 16, 2005
I'm doing the low carb thing and by using splenda for the sugar I was able to enjoy this make ahead recipe! When I tasted it before freezing it had a very strong vinegar taste but it tasted fine when I served it. I have added this to my public OAMC-low carb collection cookbook, thanks!
From: amalissya
On Aug 16, 2006
Loved it! I used half a cup of splenda instead of sugar, and a red pepper instead of green (as the one I had bought to prepare this was bad...). It was still delicious on the third day in the fridge, and 3 baggies are stashed in the freezer for later this month. Thanks so much!
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