Ingredients for 14 Day Coleslaw
- 0 cups white vinegar
- 0 cups water
- 1/4 cup granulated sugar
- 0 teaspoons celery seed
- 0 teaspoons mustard seeds
- 1/2 teaspoon salt
- 0 teaspoons turmeric
- 1 medium head green cabbage (about 6 cups shredded)
- 2 medium carrots (about 1 cup shredded)
- 1/2 medium red onion
- 1/2 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
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How to Make 14 Day Coleslaw
- In a small saucepan, combine 1/2 cup apple cider vinegar, 1/4 cup granulated sugar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
- Remove from heat and let the dressing cool completely.
- While the dressing cools, shred 1 medium head of green cabbage (about 6 cups shredded) and 2 medium carrots (about 1 cup shredded).
- Finely chop 1/2 medium red onion and add it to the shredded cabbage and carrots. Toss gently to combine.
- Pour the cooled dressing over the cabbage mixture. Toss thoroughly to ensure all the vegetables are evenly coated.
- Transfer the coleslaw to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This coleslaw will keep for up to 14 days in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
156 g
Sugar
976g
Fat
1g
Carbs
93g
