- 1 head cabbage, finely shredded
- 1 red onion, quartered and thinly sliced
- Dressing:
- 1 cup white sugar
- 1 cup white vinegar
- 2/3 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- Combine cabbage and red onion in a large bowl.
- Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
- Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
05/22/2018
recipepes.com
Tangy Coleslaw for Pulled Pork, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
