Best Cool and Crunchy Coleslaw

Colongo Colongo

By
@Colongo

Its fresh and crispy


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6-8

Prep:

1 Hr 20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

2 lbs. cabbage finely sliced, 1 large bell pepper,stemmed and seeded and finely sliced, 1 large or two medium spanish onions ( 1/2 lb. total weight thinly sliced , 1 carrot, peeled and grated, 1 cup sugar, 1 cup distilled vinegar.
3/4 cup vegetable oil, 1tablespoon salt, 1 teaspoon dry mustard

Directions Step-By-Step

1
in a nonreactive , large mixing bowl, combine the cabbage,bell peppers, onions,and carrots. Sprinkle 3/4 cup sugar and toss.
2
In a nonreactive small pan over med. heat, combine the remaining 1/4 sugar with the vinegar,oil, salt, and dry mustard. Bring to a boil, stir often. Pour the boiling sauce over cabbage mixture and toss well.Cover and place in refrigerator for at least 1 hr. before serving

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian