Ingredients for Twenty Four Hour Coleslaw
- 1 medium head green cabbage (about 4 cups shredded)
- 1/2 medium red onion, thinly sliced
- 1 green bell pepper, chopped into thin strips
- Apple Cider Vinegar
- Sugar
- Salad Oil
- Celery Seed
- Salt
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How to Make Twenty Four Hour Coleslaw
- Finely shred 1 medium head of green cabbage (about 4 cups shredded).
- Thinly slice 1/2 medium red onion.
- Chop 1 green bell pepper into thin strips.
- In a medium saucepan, whisk together 1/2 cup apple cider vinegar, 1/4 cup granulated sugar, 2 tablespoons vegetable oil, 1 teaspoon celery seed, and 1/2 teaspoon salt.
- Bring the vinegar mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and let cool slightly.
- In a large bowl, gently combine the shredded cabbage, red onion, and green bell pepper.
- Pour the cooled vinegar mixture over the cabbage mixture, ensuring all vegetables are evenly coated.
- Cover the bowl and refrigerate for at least 24 hours (or up to 3 days) to allow the flavors to fully develop.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
170g
Fat
18g
Carbs
15g
