This tangy vinegar coleslaw is perfect for those who like slaw with no mayonnaise. I got this wonderful recipe from one of the ladies in my Amish community.
Ingredients
- head cabbage, cored and: 1 piece (shredded)
- medium onion: 1 piece (sliced)
- white sugar: 1 cup
- vinegar: 0.75 cup
- vegetable oil: 0.33333 cup
- celery seed: 2 tsp
- 1/4 teaspoon salt: 1 piece
- prepared mustard: 1 tsp
- black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Toss cabbage and onion together in a large bowl; set aside.
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Combine sugar, vinegar, oil, celery seed, salt, mustard, and pepper in a small saucepan; bring to a boil and simmer, stirring frequently, until sugar is dissolved, about 3 minutes. Let mixture cool slightly, about 5 minutes, then pour over cabbage mixture; toss well to coat. Cover and refrigerate at least 2 hours.
