Name: Pickled Coleslaw
Prep time: 10 min
Cook time: 5 min
Total time: 2 min
Ingredients: 1 cup white vinegar; ¾ cup salad oil; ¼ cup white sugar; 2 tablespoons prepared mustard; 1 tablespoon celery seed; 1 large head cabbage, shredded; 1 medium onion, thinly sliced; ¼ cup white sugar; 1 tablespoon salt

A marinated coleslaw that keeps well in the fridge for a week.

Pickled Coleslaw

white vinegar

salad oil

white sugar

mustard

celery seed

cabbage,

onion,

salt

Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.


Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.


Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.


1.22.21 I used Splenda® instead of sugar to get the calories down, and cut back on the amount of oil.  I used the mandolin to shred the cabbage (ended up too finely shredded, but that’s not the recipe’s fault), and in the future, I’ll use the slicing blade on my food processor.  I like vinegar-based coleslaw, and this was a bit different with the addition of the mustard.  Liked it, and will make again.

Pickled Coleslaw

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 2 hours, 15 minutes

Servings: 10

Author : Leanne Mentz

Ingredients

Instructions

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