Classic Vinegar Slaw
This is the old fashioned overnight slaw that you remember! It features cabbage and onions in a sweet and tangy dressing.
Ingredients
- 1 head cabbage (10–12 cups shredded)
- 1 yellow onion
- 1 cup vinegar
- 1 cup sugar
- ¾ cup vegetable oil
- 1 teaspoon dry mustard (or 1 tablespoon yellow or dijon mustard)
- 1½ teaspoons salt
- 1 teaspoon celery seed (optional)
Instructions
- Thinly shred 1 head cabbage and finely slice 1 yellow onion. Place in a large bowl.
- Place 1 cup vinegar and 1 cup sugar in a small saucepan. Heat until the sugar is dissolved, about 5 minutes. Stir in ¾ cup vegetable oil, 1 teaspoon dry mustard, 1½ teaspoons salt, and 1 teaspoon celery seed.
- Pour the dressing over the shredded cabbage and onion and toss to coat. Cover and refrigerate overnight, or at least 4 hours. The cabbage will shrink down quite a bit.
Notes
Variations: you can add a chopped green pepper, 1 cup chopped celery, a few shredded cabbage and/or a small jar of pimentos to the recipe if you like (no need to increase the amount of dressing).
Don't want to chop cabbage? Use 2 bags pre-shredded coleslaw mix.
This will keep in the fridge for up to one week.
Nutrition
Calories: 213kcalCarbohydrates: 22gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 306mgPotassium: 146mgFiber: 2gSugar: 19gVitamin A: 74IUVitamin C: 28mgCalcium: 37mgIron: 0.5mg
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