This coleslaw features a vinegar mustard dressing instead of the traditional mayonnaise base. It is tangy and light, and pairs well with steaks or sandwiches. We recommend that chill this slaw overnight, to allow the flavors to fully meld.
RecipeSavants.comThis coleslaw features a vinegar mustard dressing instead of the traditional mayonnaise base. It is tangy and light, and pairs well with steaks or sandwiches. We recommend that chill this slaw overnight, to allow the flavors to fully meld.Smart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanAmish Cole SlawPT20MServes 8
Ingredients:
4 Cups Cabbage Coleslaw Blend1 Medium Onion0.75 Cup White Sugar1 Cup Apple Cider Vinegar1 Teaspoon Salt1 Teaspoon Celery Seeds1 Teaspoon Yellow Mustard0.75 Cup Vegetable OilIn a small pan, add oil, vinegar, 1 teaspoon of sugar, celery seeds, mustard and salt and bring to a boil. Cook for about 3 minutes, stirring occasionally. Remove from heat and set aside to cool completely. In a large bowl, combine onion, cabbage and remaining sugar and toss to combine. Pour cooled dressing over cabbage mixture and toss to coat well. Refrigerate at least for 8 hours, preferably overnight before serving.