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This tangy coleslaw is great used as a topping for pulled pork sandwiches.
Ingredients
- 1 head cabbage, finely shredded
- 1 red onion, quartered and thinly sliced
Dressing
- 1 cup white sugar
- 1 cup white vinegar
- 2/3 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
Directions
Step 1
Combine cabbage and red onion in a large bowl.
Step 2
Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
Step 3
Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
Recipe Tip
Substitute a 16-ounce package of coleslaw mix for shredded cabbage.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 202 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat2g | 10% |
| Sodium212mg | 9% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber3g | 9% |
| Total Sugars20g | |
| Protein2g | |
| Vitamin C37mg | 184% |
| Calcium46mg | 4% |
| Iron1mg | 3% |
| Potassium184mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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