Zutaten für Angie's Dad's Best Cabbage Coleslaw
- 1 large head cabbage, shredded (about 3 lbs)
- 1 medium red onion, very finely diced
- 2 carrots, peeled and shredded or very finely julienned
- 2 celery stalks, very finely sliced or diced
- 1 cup white sugar
- 1 cup apple cider vinegar
- 1/2 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 1/2 teaspoon black pepper
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Zubereitung von Angie's Dad's Best Cabbage Coleslaw
- In a large bowl, combine the shredded cabbage, carrots, celery, and onion.
- Sprinkle 1 cup of sugar (or Splenda) over the vegetables and toss gently to coat evenly.
- In a medium saucepan, whisk together the apple cider vinegar, vegetable oil, salt, dry mustard, and black pepper.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Remove from heat and immediately pour the hot dressing over the cabbage mixture.
- Toss gently to combine thoroughly.
- Cover the bowl and refrigerate for at least 24 hours. The coleslaw will improve in flavor if allowed to marinate for longer (up to two weeks).
- Before serving, if the coleslaw has been marinating for several days, taste and adjust seasoning as needed. If overly juicy, drain off some of the excess liquid before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
48g
Fat
5g
Carbs
4g
