Red cabbage coleslaw

Red cabbage coleslaw



  • water
  • vinegar - 1/4 c
  • dry mustard - 1/4 tsp
  • salt and pepper to taste - 1 item
  • celery seed - 1 tsp
  • celery, finely chopped - 1/2 c
  • small onion, grated - 1 item
  • small head red cabbage - 1 item
  • sugar or to taste or a sweetener equivalent to taste - 1/2 c

How to make red cabbage coleslaw:

Marinade:1/3 c. water1/4 c. vinegar1/2 c. sugar or to taste or a sweetener equivalent to taste1 tsp. celery seed1/4 tsp. dry mustard salt and pepper to taste Grate cabbage finely; grate onion finely. Chop celery finely.

Bring the marinade to a boil and let cool. Combine the cabbage mixture and marinade; put in a glass or china container (not plastic or metal). Cover and refrigerate 24 hours. Before serving, drain off the marinade and save to pour over unused slaw and place back in fridge. Keeps for a week in fridge for a crisp and refreshing salad.

Recipe categories: Low protein, Salads, Vegetables.

Red cabbage coleslaw
Average rating: 4.4 of 5, total votes: 5
Cook. Time: PT8H10M
Total Time: PT8H10M

Cause of complaint:

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